The practice of Hangjiao meat slices

【川菜】杭椒肉片的做法

\u0026 nbsp; 6 pictures

\”Hangzhou pepper, although a bit of the two in Sichuan, although a little Like it, but it is not a variety. Erjing strip is thinner and long. It can be used for cooking when green, and can also be made into pickles. After mature, the color is red and bright, the pepper tip is bent, spicy and sweet, it is high -quality in Sichuan and Chongqing. One kind of red pepper. Hangzhou pepper is a variety of improved varieties. It is successfully cultivated in Hangzhou and is made of chicken feet pepper and Jilin early pepper. It is relatively thick, longer, moderate spicy, more tender juice, more suitable for suitable for tender juice. It is more suitable It is used to cook. Now many restaurants have dishes named after Hangzhou pepper, such as Hangzhou pepper beef willow, Hangzhou pepper chicken diced, Hangzhou pepper beef diced, etc.

My family has a soft spot for Hangzhou pepper. , I am happy to stir -fry what dishes in Hangzhong. My refrigerator has almost no figure in this summer.
I like to go to the naturally formed vegetable market next to the park to buy vegetables. There is no market. There are more people, and it is not convenient to buy food. Some people set up small stalls and sell vegetables there. One or two goes, there are more people who buy and sell them. Thank you government for not letting the city management go away. After managing, the initial mess turned into an orderly manner.
nearby farmers’ Uncle Auntie liked to bring the fruits and vegetables planted in his small garden to sell it. Fresh and seductive, and the price is reasonable. Most of these uncle aunts are upright and bold, never lack of short two, and often wipe off the zero or more, especially the voice \”little daughter\”, \”little boudoir\”, \”little boudoir\”, \”little boudoir\” \”When greeted people, the feeling in that heart was not generally good. You must know that my daughter is very big\”

ingredients details

Main ingredients

    Pork

  • 200g
  • Hangzhong

  • 100-150g Onion
  • 1-2 Tree

Auxiliary materials

Peanut oil

50g

  • Soy sauce soy sauce One tone
  • Red chopped pepper One tincture
  • sweet potato starch 15-20 grams
  • Red Red Red Red Red Red Red Red Red] Red red Pepper A little
  • Chicken Essence MSG Each little
  • A moderate amount
  • Spicy flavor

Fried process

Timmer time

    Ordinary difficulty

  • The practice of Hangjiao meat slices

[ 123] 1

Wash the pepper pepper.

  • 【川菜】杭椒肉片的做法步骤:1
    2

    Cut the knife, or shoot a small section.

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    3

    Wash the shallots and cut the section.

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    4

    Wash and sliced \u200b\u200bpork. The best is the pork ridge or plum meat (front slot). Those who like pork belly can also use pork belly.

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    5

    Put the starch into the container loaded with meat slices, add soy sauce, a little water to moist starch, and then put the meat slices and uniformly Essence Add a little peanut oil and uniformly to prevent fried meat from sticking.

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    6

    Put a little red peppercorns. Those who have ginger can cut a few slices of ginger, which can go fishy and season. My family happened to be nothing today, so I won’t add it. (Do not eat ginger at night -eat ginger cream late)

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    7

    Wash the iron pot, heat and heat and heat Later, put into peanut oil and burn to ten percent.

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    8

    Gently pour in the code of the code delicious meat, spread it with a spatula, turn it over the bottom of the bottom Essence

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    9

    The meat slices are turned over, and the shovel is scattered after setting.

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    10

    Add a spoonful of chopped pepper and stir -fry until the oil. Because I want to highlight the fragrance of Hangjiao and the original flavor of meat, I did not use Douban Douban this time. Friends who like Douban Douban can add a spoon in this step, and stir fry until spit red oil.

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    11

    Pour in the onion segment and stir fry a few times, and the meat slices are available. Leave the bottom oil in the pot.

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    12

    Pour Hangjiao pepper into the pot and stir -fry, and adjust the appropriate salt.

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    Then the meatAfter the slices are poured into stir -fry evenly, add a small amount of chicken essence to taste.

  • 14 【川菜】杭椒肉片的做法步骤:13 finished product.The color is bright, the meat is tender and smooth, the pepper is fragrant, and the appetizers are delicious.

  • 15 【川菜】杭椒肉片的做法步骤:14 Another one.

    Tips

  • This time the Hangzhou pepper meat slices are a relatively light practice.Use heavy oil and Douxian Douban and other seasonings, but the taste of becoming vegetable is also very good.
    【川菜】杭椒肉片的做法步骤:15 In fact, the key to stir -fry is to look at the knife skills, and the other is to look at the heat and seasoning.Leaving aside the questions such as nutritional matching, it is actually simple to judge whether a dish is good.The technical level is here, and even simple condiments and ingredients can make delicious dishes.
    Of course, the improvement of the technical level is not an overnight thing. It requires repeated practice, research and analysis to improve step by step.

    I encouraged with Jun.

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