Secret of private house(si fang zuo fa mi jue shui zhu rou pian )

Secret of private house

Introduction:

"In the daily life of Chinese people, it's natural to eat with bowls. Whether adults or children, whether at home or in restaurants, food is closely related to bowls. Because they are too used to it, bowls and delicious food have been fixed as a whole in people's hearts. The so-called encounter is the possibility in the impossible, the resonance in the seemingly contradictory, and the peer in the opposition. Love is like life. When the food material is transformed, when the porcelain is quenched and refined, the food and the beautiful utensils wait for a moment... It is worth mentioning that this kind of meat making method, first hanging the meat slices and then cooking, can keep the meat fresh and tender, easy to digest, and the whole process does not have to be fried for a long time, avoiding the generation of carcinogens. It is a more scientific meat cooking method The method of making. There is no such amazing thick layer of pepper as the one in the restaurant, but all kinds of real materials should have "hemp, spicy, fresh and hot". In addition to the pepper and Pixian Douban, which are affectionately called "sea pepper" by Sichuan people, they also use Chinese prickly ash and onion, ginger and garlic for seasoning. The real Sichuan prickly ash has a variety of flavors, and ginger is the original seasoning for spicy appetizers. So, make good use of hemp Spicy, and the spicy from ordinary to the extreme, get spicy to reconcile the taste of the wonderful, only Sichuan cuisine

Production steps:

Step 1: slice the tenderloin (3cm long, 2cm wide, 0.2cm thick), put the egg white, raw meal, salt, cooking wine into the bowl, stir well, marinate and set aside.

Step 2: heat the pot, put in the dried pepper and Sichuan pepper, turn the heat down and bake slowly. When the color of the dried pepper changes from bright red to dark red and there is fragrance, turn off the heat.

Step 3: put it on the chopping board, cut everything with a knife, and then roll it with a rolling pin, especially the crushed pepper, which will not affect the taste, and the hemp flavor is very strong.

Step 4: stir fry the bean sprouts with the oil in the heating pan. Stir fry over high heat until the bean sprouts are well cooked and set aside.

Step 5: prepare the seasoning, bean paste - garlic, green onion, chili oil.

Step 6: pour the bottom oil (about 75ml) into the pot, heat the oil slightly, and stir fry it in Pixian bean paste.

Step 7: add chopped green onion, ginger and garlic, stir fry for half a minute, and stir fry the bean paste into red oil.

Step 8: add stock (or water), add soy sauce, pepper, chicken essence and other seasonings, stir a few times to make it even

Step 9: put the tenderloin piece by piece into the pot and boil for 1 or 2 minutes. Pour the meat and the soup into the big bowl with bean sprouts.

Step 10: Sprinkle chopped and dried pepper and pepper powder on the surface of meat slices, burn a little hot oil, add proper amount of pepper noodles, stir fry with low heat, pour on fried pepper and pepper, hear the sound of "Ho Ho" and release spicy flavor. Let's go!

Materials required:

Pork tenderloin: moderate

Bean sprouts: moderate

Starch: right amount

Eggs: right amount

Bean paste: right amount

Dry pepper: right amount

Zanthoxylum bungeanum: right amount

Soy sauce: moderate

Salt: right amount

Chicken powder: right amount

Note: 1. Bean sprouts had better be fried or blanched, which is easier to taste. 2. The dried pepper and Zanthoxylum bungeanum must be roasted slowly over low heat to produce fragrance. The roasted pepper and Zanthoxylum bungeanum are chopped up and sprinkled on the sliced meat to taste scorched and delicious. 3. Stir fry the vegetables in advance or drop the water, so that the soup will not collapse and have no taste. Do not cook the vegetables first, and then pick up the vegetables to cook the meat. The taste will be absorbed by the vegetables. 4. Pixian Douban must be stir fried in low heat to make red oil. 5. Finally, you must pour oil on it to make the flavor of minced garlic come out, which can make it spicy, spicy and fragrant.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: medium spicy

Chinese PinYin : Si Fang Zuo Fa Mi Jue Shui Zhu Rou Pian