Sichuan delicacy: garlic sprouts return to pot(chuan cai mei wei suan miao hui guo )

Sichuan delicacy: garlic sprouts return to pot

Introduction:

"Garlic sprout is a seasonal dish in winter. It can not only remove the fishy smell of meat, but also bring out more meat flavor when used to make double cooked meat! Today, I teach you how to make Sichuan's garlic sprout double cooked meat. It's not fried. This dish has been approved by family and friends. People who have eaten it are full of praise! "

Production steps:

Step 1: bugs, I like simple cooking. The less seasoning, the better. Of course, it doesn't mean to reduce the quality of dishes! After reading some other tutorials, it's just that there are so many ingredients that make people feel numb. In fact, how can cooking be so difficult? Today's double cooked meat, no pepper, garlic, ginger, pepper. The black sauce is simple enough for Douban sauce and sweet flour sauce!

Step 2: after the garlic sprouts are pinched, the head part is cut with an inclined knife, and the leaf part is cut vertically. (this is taught by my mother) I believe everyone will

Step 3: it's better to use a little fat pork, stir fry it fragrant, if it's too thin, it will become salt fried meat, and lean meat is easy to dry. Of course, you can also choose fat and thin half of the two knife meat better! After washing, freeze a little in the refrigerator and cut the pieces neatly and evenly. (remember raw meat cut!)

Step 4: after cutting, put it on the plate first. You can also look at the ratio of vegetables and meat and have a number in mind.

Step 5: the sweet flour paste bought in the supermarket is too thick. You need to add a little water to dilute it. If you use it directly, it will be pasted on the meat quickly. (this is a little trick!)

Step 6: let's show you the proportion of bean paste, sweet flour sauce, vegetables and meat again! The one below is the oil pot.

Step 7: pour such as clear oil (rapeseed oil) of course, other edible oil what can! Heat to 60%. Pour in the slices of raw meat and stir fry for oil. (in the Sichuan language, it's too much to say "ouch meat.")

Step 8: fat part of the meat, from the nest, you can pour Douban Sauce Fried, here fire, pay attention not to fry paste!

Step 9: add the sweet flour paste and continue to stir fry a few times. The color will start to change from "white meat" to a little brown.

Step 10: fry garlic sprouts first!

Step 11: pour in the leaves, fire, 10 seconds immediately from the pot. Put on the plate, delicious food out of the oven!! o(∩_ Ha ha

Step 12: forget to say, add, after the garlic sprouts, you can put a little salt, because the bean paste has a salty taste, so do not put a lot of salt as usual, or it will be salty!! This dish is characterized by the addition of sweet flour sauce, slightly sweet, tastes fresher, and the meat has been fried for a while, so even the fat part is not greasy at all!

Materials required:

Pork: 100g

Garlic sprouts: 250g

Salt: a little

Clear oil: proper amount

Bean paste: 1 teaspoon

Sweet flour sauce: 1 teaspoon

Note: not much to say, we try it, convenient materials, simple production!

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Chuan Cai Mei Wei Suan Miao Hui Guo