Fat sheep with spicy oil(you po la zi xiao fei yang )

Fat sheep with spicy oil

Introduction:

"I used to eat this dish in a sheep bone restaurant. I felt very creative at that time, but the restaurant didn't highlight the highlights. After that, I kept this dish in mind. Two days ago, I successfully experimented with fatty beef in sour soup. My confidence soared and I decided to have a try. As expected, after mastering several key steps, it's more delicious than the restaurant^_ ^The characteristic of this dish is that the tender mutton is used as the medium, and the spicy sauce flavor produced by green pepper and the pungent spicy sauce produced by oil pungent noodles are integrated in one dish. Two completely different flavors are fused together, which resonates with the mouth and nose. It's definitely worth a try. "

Production steps:

Step 1: 1. Basic materials: mutton roll, hot pepper, onion, ginger and garlic, and Zanthoxylum, star anise, cinnamon, hot pepper noodles.

Step 2: 2. Cut a scallion into 3-4cm long sections, a small piece of ginger into ginger slices, and mix with half of pepper; cut two scallions into smaller sections, garlic into slices, and another small piece of ginger into powder, and mix them together for use.

Step 3: 3. Add cold water to the skillet, add the long chopped scallion, ginger and pepper, add 2-3 tbsp salt, and bring the water to a boil.

Step 4: 4. Remove the stem and seeds of the hot pepper, cut it with a hob or a slant knife, and mix it with the chopped scallion, ginger and garlic.

Step 5: 5. Pour oil into the frying pan, heat it up, turn the heat down, pour in the mixed cornu chilli, onion, ginger and garlic, stir fry for a while, add two spoons of soy sauce, one spoonful of salt, half a spoonful of thirteen spices, open the fire and continue to stir fry.

Step 6: 6. Fry for about 3-5 minutes. When the pepper begins to soften, add 1 spoonful of fresh shellfish sauce, half a spoonful of sugar and half a spoonful of chicken powder. Stir well and set aside.

Step 7: 7. Bring the prepared skillet to a boil and put in the frozen mutton roll.

Step 8: 8. When the blood color of the mutton roll disappears, take it out immediately and spread it on the fried hot pepper.

Step 9: 9. In another oil pan, put the remaining Chinese prickly ash, star anise and cinnamon in the cold pan, deep fry over low heat until fragrant, skim off all impurities and leave only the base oil.

Step 10: 10. Add half a spoonful of salt and half a spoonful of chicken powder to the chili noodles, stir well, sprinkle on the mutton roll, and sprinkle with a little scallion.

Step 11: Sprinkle the hot oil on the hot pepper noodles several times, and you're done.

Materials required:

Mutton roll: 200g

Hot pepper: Five

Onion: Three

Ginger: two

Garlic: four petals

Zanthoxylum bungeanum: right amount

Star anise: right amount

Cinnamon: moderate

Salt: right amount

Sugar: right amount

Chicken powder: right amount

Soy sauce: moderate

Fresh shellfish sauce: right amount

Hot pepper noodles: right amount

Thirteen spices: appropriate amount

Note: 1. Scallion ginger water cooking meat steps can not be simplified, of course, if there is soup, with soup cooking meat better. 2. When stir frying, it is because of the hot taste, which is more intense when combined with soy sauce and onion, ginger and garlic. 3. When you are ready to pour oil, use a small fire.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: medium spicy

Chinese PinYin : You Po La Zi Xiao Fei Yang