Gourmet Jun: How to make the fried sauce fragrant and delicious?

main ingredients: pork belly (fat), dried yellow sauce, bean paste

auxiliary materials: onion, ginger, garlic, young garlic bolt, pepper, aniseed,

ingredients: shredded cucumber, bean sprouts, scallion, purple garlic with one head, aged vinegar, pepper or Chili oil, etc., depending on the season. Bean sprouts should be blanched with water.

Practice:

1 Chop pork, slice it first, then dice it, and then chop it. (I personally don't like the meat stuffing in the supermarket, I feel that the fiber of the meat is tight, it is not easy to taste, and it is not fragrant), just slightly larger than the dumpling stuffing.

2 mix the sauce, pour some bean paste, and chop it on the chopping board, mainly because the peppers and watercress inside should be chopped and put into a container, and the soup should also be collected. Take out the dried yellow sauce (which must be from Liubiju, Beijing) and put it into the container. The ratio of dried yellow sauce to bean paste is 5:1 (you can increase the ratio of bean paste if you like spicy food). Pour the cold boiled water into the container and stir in one direction. At the beginning, there should not be too much water, but slowly add water according to the consistency of the sauce. Hang the sauce with chopsticks, but it can drip.

3 cut chopped green onion, ginger slices and diced garlic (don't let it go if you don't like it). Get ready.

4 Warm the oil in a hot pot, put the pork stuffing, and cook one tablespoon of white wine (to remove the smell of pork, or 2 tablespoons of vinegar). After smelling the smell of the wine, remove the pot from the fire and continue to stir fry, so that the wine can fully remove the smell of pig. After the pork stuffing is completely white, set fire to it and simmer the lard slowly, but don't cook it for a long time, for fear that the lean fiber will get old. It takes half a minute in summer and one minute in winter.

note: due to the actual situation of building construction, many people's kitchens are on the balcony, so the heat of the pot radiates quickly in winter, which takes longer than in summer.

5 when you see oil coming out of the bottom of the pot, immediately add chopped green onion, ginger slices, pepper, aniseed, stir fry, smell the onion, and add the sauce! ! ! Stir-fry until the meat is covered with sauce, turn on the fire, and pour in two bowls of boiling water when the sauce is juicy (this depends on the number of people who eat, and I have three people). Stir well, turn to medium heat, taste the salt, and adjust according to the situation. Add diced garlic and cover. Turn off the fire after boiling for 5 minutes

Note 1: Be sure to let go of the water. If you pour in cold water or raw water, the meat will become hard due to heat expansion and cold contraction, and it will not taste, be cooked or soften easily.

note 2: those who like the taste of young garlic shoots can put them one minute before turning off the fire.

I won't say much about the method of putting sweet noodle sauce.

purple garlic and mature vinegar are indispensable! ! !

attachment: a method of chili oil

1. Take a clean and dry bowl, put in dried chili peppers, whole ones, without treatment, sprinkle with half a tablespoon of salt or less.

2 Heat the pan, warm the oil (the amount of oil is 3/4 of that of the bowl just now), put 3-5 pieces of pepper, turn the pan away from the fire after the pepper is burnt, and shake it in the air, gently, and don't shake the oil.

3 pour the hot oil into the bowl, cool it with oil before serving the bowl, otherwise the bowl will be very hot.

when you eat it, you can pour oil on it, or you can eat Chili. It smells good! ! !