"Ant on the tree", is the name afraid? In fact, it is a famous dish in Sichuan. There is no ant in the material. It is also called “meat of meat”. Just because the fried fans will stick to the minced meat and use the chopsticks to provoke the fans, the first time they look at it, they think it is Like an ant, it got this name. Although the name is not so good, but because the fans have a good taste, can absorb the taste of a variety of delicious soup, coupled with the fans' soft and smooth, refreshing and pleasant, so it is delicious. Don't underestimate this dish, I think there are only a few common materials, but it is often used as a chef's grading dish. Because it is a popular Sichuan cuisine, everyone has different tastes, which vary from person to person and tastes according to their own tastes. I especially like to eat fans, but I don't like too spicy, so I will make some minor changes and make my favorite version of "Ant on the tree", let's try it together: First of all, we must choose the main ingredients, generally use Longkou fans, this kind of fans have greater toughness, long-term cooking is not easy to break, it is not easy to paste, the taste is relatively tender and palatable, smooth and wearable; Secondly, I used the cardamom and chili oil to replace the Pixian County watercress. Sometimes I feel that the Pixian bean paste tastes a bit heavy, and the flavor of the cardamom is more unique. Then add the red pepper oil and let it not deviate from the main theme of Sichuan cuisine. ; Finally, the fans are fried, saying that they are fried fans. In fact, they must first cook the soup, that is, stir-fry the minced meat and add some soup (I use the big bone soup), so that the broth is more concentrated; then join the fans. After cooking for a minute, let the fans fully absorb the taste of the soup, and finally stir-fry, the fans do not get worse because of the long time of the stir-fry; Don't forget to pay attention to the amount of soup when you cook the pot, because the fans will not stop the soup, so as to avoid the fans sticking after the table, affecting the taste of the dishes. After these steps, my improved version of "Ant on the tree" came out. The fans were bright red, the pork was smooth, the green onion was green, the taste was slightly spicy, and the fragrance was really good.
Dry fans, cool water, soft
Prepare other raw materials: add some salt to the minced meat, soak the soy sauce and cooking wine; cut the ginger and garlic onion into fine powder, cut the soybean meal into fine powder.
Add red pepper oil to the pot, add ginger onion and garlic, stir-fry the beans and sauté
Stir-fry the sauté and add the minced meat together
Until the minced meat is fried and discolored
Add the right amount of broth or water, then add some seasonings such as soy sauce, salt and pepper.
After boiling, add the soft-fried fans together and stir fry, then cover and cook for one or two minutes.
After uncovering the lid, stir fry and simmer the juice
Sprinkle with some shallots after the pan
1. Prepare in advance: the fans are soft; ginger, garlic, onions and cardamom are cut into fine; the minced meat is marinated with salt, cooking wine and soy sauce; 2. Use red pepper oil to stir-fried ginger, onion, garlic and other spices (remember that the onion only needs to be put in half), stir-fry the scent, then add the marinated meat and stir fry until discolored; 3. After the meat is discolored, add the right amount of broth (if you don't have it, you can only add water, then add salt, soy sauce, pepper, etc., and boil it into a thick broth; 4. Then add the soft-smelling fans, cover and cook, let the fans fully absorb the umami taste; 5. After the cover is opened, the fire is collected from the fire. Pay attention to the proper juice, because the fans will continue to absorb the soup so as not to be too dry when serving; 6. Stir in the bowl and then sprinkle the other half of the diced green onion on the surface; 7. My "ant on the tree" is suitable for those who are not too spicy. If you like to eat chili, you can use the oil to stir-fry the Pixian bean paste, and then start frying other ingredients. The later steps are the same.