[classic home dish] tiger skin pepper with black bean sauce(jing dian jia chang cai dou chi hu pi jian jiao )

[classic home dish] tiger skin pepper with black bean sauce

Introduction:

"When it's cold, I prefer to eat hot pot, or some spicy dishes, and a cup of wine to warm my body. Last night, I made a more homely dish "tiger skin pepper". Here it is necessary to talk about Douchi, Douchi as a home condiment, can increase appetite, promote absorption. Suitable for seasoning fish. Douchi is also a kind of traditional Chinese medicine. It is suitable for those who are cold, afraid of cold and fever, headache, stuffy nose, sneezing, abdominal pain, vomiting and diarrhea; it is suitable for those who have stuffy chest diaphragm and irritable heart. "

Production steps:

Step 1: raw material drawing.

Step 2: wash the pepper, cut off the pedicel and tail tip.

Step 3: Boil the oil, remove the oil from the pepper and control the oil.

Step 4: stir fry garlic and pepper with the remaining oil.

Step 5: add a little boiling water, add seasoning (except wet starch) to make flavoring juice.

Step 6: pour in the oil controlled pepper, stir fry over low heat, thicken with wet starch.

Step 7:

Materials required:

Pepper: right amount

Garlic: right amount

Zhitianjiao: moderate amount

Homemade Douchi sauce: right amount

Oyster sauce: right amount

White granulated sugar: right amount

Vinegar: right amount

Chili oil: right amount

Wet starch: appropriate amount

Note: the pepper is tender, so the seeds are not cut off. If the pepper is too old, cut off the seeds. It can be replaced by ordinary chopped black lobster sauce. But stir fry with minced garlic and Zhitian pepper. Red pepper oil adds color and fragrance, if not, it can be omitted. This time, you can use the method of removing oil or frying. Add a little oil to the pan and pan fry on both sides over low heat. In terms of seasoning, there is a little more mature vinegar, because there is oyster sauce without salt, and the taste can be lighter. When the starch is wet, don't beat it too thick, just thicken it. When the starch is wet, don't beat it too thick, just thicken it.

Production difficulty: simple

Process: firing

Length: 20 minutes

Taste: medium spicy

Chinese PinYin : Jing Dian Jia Chang Cai Dou Chi Hu Pi Jian Jiao