Hand made private dish with heart blue(xin lan shou zhi si fang cai xiao chao zhu er ting bu le zui de xia jiu hao cai )

Hand made private dish with heart blue

Introduction:

"It's a good side dish with wine. It tastes delicious and spicy."

Production steps:

Step 1: 1. Scrape the ear tip of the pig with a sharp speed for three times and wash the pig hair for use

Step 2: 2. Cut green and red Hangzhou pepper into rings, slice garlic, cut ginger into rice and set aside

Step 3: 3. Boil water in a pan, add ginger slices cooking wine and pig ears flying water

Step 4: 4. The old brine under the pig's ears flying over the water, after boiling, add the necessary spices and seasonings according to the taste of the brine

Step 5: 5. Marinate pig ears for 30 minutes, remove and cool after marinating, and cut into shreds for use

Step 6: 6. Stir fry garlic, ginger and rice until 60% hot

Step 7: 7. Add the homemade beef sauce and stir well to get the red oil

Step 8: 8. Put green and red Hangzhou peppers in circles, stir fry for 2 minutes, add homemade MSG and salt, stir well

Step 9: 9. Add shredded pig's ear, stir fry evenly, continue to stir fry for 2 minutes, then start the pot

Materials required:

Pig ear tip: 1

Green pepper: 100g

Red pepper: 100g

Spicy beef sauce: 1 teaspoon

MSG: moderate amount

Salt: right amount

Ginger: moderate

Garlic: right amount

Note: 1. A pot of old brine is your family's wealth. Any food suitable for stewing will change dramatically after the modulation of old brine. Therefore, you must protect your old brine. 2. The spicy beef sauce I made is very delicious and fragrant. With the use of self-made gourmet, it has surpassed all the seasonings on the market. I'm very happy now Basically rely on homemade sauce, spicy red oil, homemade gourmet, homemade spice powder and salt seasoning, taste great. 3

Production difficulty: simple

Technology: stir fry

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : Xin Lan Shou Zhi Si Fang Cai Xiao Chao Zhu Er Ting Bu Le Zui De Xia Jiu Hao Cai