Quick stir fried "spicy Sichuan with soy sauce and stir fried double crispy"(kuai jie xiao chao chi xiang chuan la chao shuang cui )

Quick stir fried "spicy Sichuan with soy sauce and stir fried double crispy"

Introduction:

"Shuangla" in this paper refers to Sichuan's "Bacon" and "sausage". And double crispy is "pickled radish" and "Fuling pickled mustard". Stir frying these raw materials together is "double crispy fried with Sichuan wax". "Pickled radish" uses the jar of mixed radish that I pickled a few days ago. The method of pickled radish has been introduced in the diary, so I won't repeat it here. This jar of radish has been brewing for ten days, and the taste is just good. Last time a friend asked me why I put spices in pickles? In fact, it's nothing. It's just two more fragrant leaves. It's just personal. Pickled radish can be directly pickled with salt and cold boiled water, but it has only acidity and no fragrance. It is better to use this pickle to stir fry. When adding some spices to pickles, pickles can be used as a side dish for direct consumption. It's also good to pour a little chili oil or mix it with sesame oil. There are many ways to pickle, just like stir fry. If the ingredients are properly mixed, the pickled radish will taste delicious. Best pickled cabbage pickled cabbage should be spiced with salt, dried chili, ginger, pepper, fragrant leaf, high Baijiu, rock sugar, and brown sugar. Sugar is only used to make it fermented, but not to put too much. Wine is to prevent froth from being produced by uncleanness in fermentation. Before pouring into the altar, a little Baijiu will not be frothy, and it will also increase the flavor of pickles. The role of the government. If you are happy, you can also put two green lemons in the pickle jar. After opening the jar, there will be a delicate smell of fruit. Today's dish of "stir fried double crispy with soy sauce, Xiangchuan and wax" is very delicious. It's a good meal. After ten days of pickled radish, it tastes slightly sour, slightly salty, and has a fragrance. It's Crispy to chew, and mustard is also crispy. But before frying, you must wash off the salt of mustard, and it's not delicious if it's salty. The details of this dish are as follows; "

Production steps:

Step 1: add a little oil into the pan, add bacon and sausage, and stir fry over low heat.

Step 2: stir fry the bacon out of the oil, pour in the lobster sauce, dried pepper, onion and ginger, and continue to stir fry.

Step 3: stir out the flavor and pour in mustard and pickle.

Step 4: stir fry all the ingredients with high heat, then add Shaojiu and stir well.

Step 5: add fresh shellfish sauce and stir well.

Step 6: sprinkle a little sugar to make it fresh.

The seventh step: stir fry pickled mustard tuber and pickled cabbage and make a final seasoning with a little salt and MSG.

Step 8: after the flavor is adjusted, add the ingredients of shredded pepper and stir well with high heat.

Step 9: stir fry a few times, then you can take out the pot code plate.

Materials required:

Sichuan Bacon: 80g

Sichuan sausage: 80g

Fuling mustard stick: 200g

Mixed pickled radish: 300g

Shredded pepper: 40g

Yongchuan Douchi: 30g

Fresh shellfish sauce: 20g

Shaojiu: 20g

Scallion: 20g

Ginger: 15g

Dried pepper: 4 pieces

Salt: 1g

Sugar: 15g

MSG: 2G

Cooking oil: proper amount

Note: small dish features: beautiful color, strong black bean flavor, salty, fresh and slightly spicy, crisp and delicious, half meat and half vegetable, very delicious. Warm tips: 1, the choice of spicy sausage taste is delicious, steamed or directly stir fried bacon sausage can be. 2. If you don't have fresh shellfish sauce, you can use steamed fish soy sauce. It tastes good. This kind of Sichuan style private small stir fry dish with big stir fry spoon is ready for your reference!

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Kuai Jie Xiao Chao Chi Xiang Chuan La Chao Shuang Cui