烀 (hu) pepper sauce, in the eyes of the old Xuzhou people, it is the beauty of the table in the winter, know the northern radish radish cabbage, Xuzhou people are indeed a pot of pepper sauce as a winter dish, this dish will do one at a time Cauldron, do not eat the day after the meal, soak in the soup for one night, the next day, start to eat some each time, put the pot back to the pot and eat it again, that is the authentic way to eat, taste. Floating in a pot of red oil, people look at them all over the hook, of course, can not eat spicy children, as mothers will also be merciful, less put a little meaning of chili, for the region of China to eat spicy, Xuzhou Like an "enclave" away from Chongqing, Hunan, Chongqing, this dish is a typical home cooking in Xuzhou. Almost every family will do it. Everyone loves it. To what extent is the household name, the neighbors are picking up these ingredients from the back of the farm. The way to say hello is definitely: "Today's pepper sauce!"
Give the ingredients a photo, soak the soybeans and peanuts for four or five hours, and cut the carrots into the size of the thumb.
Cut the tofu and cut into small pieces. The meat is cut into the same size as the radish.
Prepare a cauldron, all the ingredients will be put into this cauldron. First add peanuts, add enough water, add fragrant leaves, star anise, pepper, cook until half cooked, add soaked soybeans, continue to cook, cook until The two ingredients are mature and cease to fire (the peanuts are big and harder than the soybeans, so when soaking soybeans and peanuts, they are soaked separately. When cooking, they are also served one after the other)
When cooking peanuts and soya beans, another stove can't let him idle, prepare the wok, the oil temperature is 70%, stir the shallot ginger, add the pork belly, add the soy sauce, cooking wine, a little old extracting color, stir fry until the pork belly Oil, spare
The dried tofu is dried, the oil is hot, and then fried in a pan, fried until the surface is golden, and the fried is firmer.
Clean wok small fire, oil temperature 50%, put onion ginger, add dry red pepper powder, according to the amount of ingredients, the main feature of this dish is the soup red
Stir-fried red pepper with red pepper, stir-fry the radish, stir fry in a wok, until the radish becomes soft and slightly effluent
Pour the fried radish, meat, dried beans, and pour into the pot of boiled peanuts (the soup of boiled peanuts in this pot should be kept). At this time, the soup in the pot should not be served. If the soup is not enough, add the soup. Some water, put seasonings: soy sauce, salt. The fire is boiled, the fire is slowly simmered, the soup is not too thick, and the soup is left. This is a meal that can't be eaten. When you eat it again, you must have soup to keep hot dishes.
With noodles, with rice, no value, do not put the plate, do a pot, eat a few tons, each time you eat, it will be a part of the heat, the more hot the more fragrant, the more delicious.
1. All ingredients, meat, peanuts, radish should be more, dried beans and beans a little, do not like tofu can not put, other kinds of dishes are indispensable. 2. Peanuts first, then boiled soybeans, different sizes, peanuts are more difficult to cook 3. When all the vegetables are mixed together, they are basically nine mature, and then boil over low heat, stew for a while, soup Don't charge too much, leave more soup, in order to return to the hot dish in the future. 4. Stew the stew to a transparent shape. 5. Do not pour the water of the peanuts and soybeans. When mixing all the dishes, this is the bottom soup. I think the soup is not enough and add water, but I have to add enough