Chengdu has an ant on the tree to do a particularly good job. Every time I go, I can eat the scattered rice and eat 4 bowls (holding the head). This time I did it myself, basically it was the taste of the time...
Scallion, ginger and garlic, minced pork, diced pork, bean paste, diced
Fans under the oil pan, the oil temperature is kept at 70% hot, and if you can't grasp a fan, try it. This is a matter of a few seconds, it is also quite large, and if the pot is not big, it will be squeezed.
Put the bottom oil in the pot and add the appropriate amount of red oil. The red oil is the seasoning of the compound spice. For the practice, please refer to the recipe summary. My red oil is not very hot this time, but I can put a little more. Note that this dish is not a spicy mouth, don't put it too badly.
Keep a small fire, then add the minced meat and stir fry. The minced meat is not easy to fry because of the shrinking of the pot. One of the tricks is to mix the minced meat with a spoonful of cooking wine and then cook it.
Dry the water, the meat is set aside, the onion ginger and minced garlic and the fine bean paste
Stir-fry until the oil color shines. Add the soup slightly, the soup is made with soy sauce, salt, MSG (optional, I am useless), and a small amount of white sugar (the amount is less, it is better to taste the sweet taste)
Put the fried fans in the broth and gently tap the spatula
Because the fans form a crisp structure after frying, it is easy to absorb the soup and the taste is very good. If you burn it to bright oil, you can sprinkle the chopped green onion. Therefore, one thing that needs special attention is that the soup can't be too much, and the fire is mastered. Otherwise, the fans will burn out after they have not dried the soup.....The method of burning and then burning is far better than the taste and taste. Directly burned fans
Douban detailed process map address, click on the next picture from the next picture. Http://www.douban.com/photos/photo/1233081937/