Chinese Food
Stewed maoxuewang in Sichuan
(104229 views)
I don't know when. Sichuan cuisine comes to the North like the spring breeze. Then it can't go any more. I love Japanese food, but I love Sichuan food. Although my tolerance of spicy food is not high. Well, I seldom eat spicy food in my life. For the sake of health . but I have to come here every other time. Otherwise, I feel bored. Today's practice has nothing to do with the original. For example - stir fried pickled peppers No. eel section No. bean sprouts No. blinds No. yellow throat No. streaky pork No I don't want to admit that I'm too lazy to go to the vegetable market. I have to get dressed and go downstairs to drive and stop in traffic So pick up what you have. However, remember that the taste of general Sichuan cuisine depends on the stir fry, so we should be generous in terms of seasoning. What kind of old dry mother? Chili sauce. Douchi. They say hello. The reason why I call it Sichuan style stew is that many ingredients can be put
Cooking ingredients
Cooking Steps
Step1:Hot pot and cold oil. Usually the amount of oil in cooking is OK. Pour the seasoning bag into the pot. Stir over low heat to make it fragrant.
Step2:Keep the heat low. Add two tablespoons of pickled pepper sauce, one tablespoon of dried mom and one tablespoon of red onion sauce. Add a small amount of sugar. Stir fry for 30 seconds.
Step3:Add some water (not all the ingredients in a moment). You can taste the taste. If you think it's light, you can add some salt. Turn to the fire.
Step4:Prepare a pot of water in advance and blanch the bean sprouts. Don't cook them. Then take out the cold water and put it under the big bowl. After the pot is slightly opened, put the ingredients, duck blood, lunch meat and konjac shreds in order. Open the lid and cook for 3 minutes. Add the belly shreds. Then turn off the fire immediately. Remember the last part that is the easiest to ripen. Remember. For example, stomach shreds, yellow throats and blinds. Turn off the fire immediately after adding them. The remaining temperature is enough to cook them. This thing will be old as soon as it is cooked. I have no time to take photos at this step. Then scoop out the main material. Pile it on the bean sprouts. Pour some soup and level with it. Put in some dried pepper, onion and sesame. Set aside.
Step5:In another pot, add 50ml of oil. Heat it over high heat (it's going to smoke). Pour hot oil on the dried peppers and onion shreds just now. Whoa, whoa. It's amazing. But remember the last step, if you want to use chili noodles, you can only use oil temperature of 70 degrees. Too high oil temperature will make chili noodles bitter. So it's recommended to use dried chilli.
Cooking tips:Duck blood and lunch meat can be cut thinner. Duck blood is about 0.5cm thick. Lunch meat can be thinner. I used to complain that the restaurant outside was so thin and stingy. Not really. I cut thick and thin slices this time. I feel thin and delicious. But I really don't like the taste of belly silk There are skills in making delicious dishes.
