Speaking of "Szechuan cuisine", everyone is revealed. But when it comes to "salt dishes", most people except Sichuan people still don't know much about it. I will go down the simple science of pushing the boat. There is an old saying: eat in Sichuan, taste in Zigong! Zigong is famous in the southern part of Sichuan Province for its “well salt”. It has a history of salt industry for two thousand years and is known as the “salt capital”. Zigong salt ginseng is born in the Sichuan cuisine series. The Zigong salt gang, which is formed along with the prosperity and development of the salt industry, is an integral part of Chinese salt culture. It is also an important embodiment of the thousands of salt-duty folk customs. It is also a contemporary Sichuan cuisine. An important brand in the series. The salt banquet has also been developed for more than 200 years, with its distinctive flavor, rich taste and rich flavor. Most pay attention to and pay attention to seasoning. In addition to the tradition of Sichuan cuisine, it has the characteristics of “sweet and fragrant, spicy and fresh”. Salt gluten is good for pepper ginger. It is widely used. The commonly used cooking methods are: frying, simmering, roasting, frying, and compiling itself; cooking, stewing, frying, simmering, each with its own rules. Especially good at boiling and living, forming a distinctive flavor and taste different from other cuisines. The salt banquet has a long history and is well-known in the food and beverage industry. It has also become a well-known brand in the restaurant industry. Today, this dish is a "small fried", which is also a very common cooking technique in salt dishes. Similar dishes include: small fried pork ribs, small fried chicken feet, small fried duck, small fried chicken, small fried chicken 胗 ... This "fried" and our usual cooking is different. This "small fried" is closer to our understanding of "fried" and "explosive". Don't look at the name of this dish without the word "spicy". The color of this dish is not as "hot" as hot pot or boiled pork, but its spicy degree is definitely many times higher than those. There are 4 kinds of light peppers, and the two vitex and millet spicy are not vegetarian, and with ginger, it is more powerful. Therefore, it is absolutely unbearable to not eat spicy food. You may have a taste of chili, and you can eat it while you sing it. It must be a "spicy girl."
Many people don't know which kind of pepper is the second vitex, and there is ginger. Let's take a look at the picture first.
The two wattles cut into small pieces of about 0.5cm, and the ginger also cut the size of the diced. Pickled peppers, garlic and millet are spicy and chopped for use. The bean paste should also be smashed a bit. (Because I am using my own bean paste, it is very fine, so there is no such step. It is best to buy some of the Pixian Douban outside.)
Wash the duck plaque and cut the slices for later use.
Shannai and anise are slowly chopped with a knife and cut into coarse particles. (If you are afraid of trouble, use the spiced powder instead.)
Pour the oil in the pot (the oil needs to be at least 2 times as much as the fried meat dish). After the oil is hot, add the bean paste and stir fry a few times. Then add pickled peppers, millet spicy and minced garlic, as well as Shannai and octagonal, stir-fry and sauté
Pour in the duck plaque and continue to stir the fire.
Explode the water of the duck plague, put salt and sugar, stir fry until the duck plaque changes, and stir for about 4 minutes.
Put the ginger and the two wattles, put the chicken, and turn it a few times.
About 1 minute, the fire will dry out and the pot will be out.
This method can also be used to make small fried chicken feet, but pay attention to the chicken feet after washing, go to the nails, and then cut into small pieces of about 1,5cm. That is to say, each finger of the claw should be cut into at least 2 small turns.
Can also be made into small fried ribs, the same method. The ribs should be small and cut into 2cm pieces. It is smaller than other burning ribs. If it is big, it will not taste good. The size will affect the taste and taste.
1. In the fourth step above, the reason why it is to be coarsely granulated is to make it more flavorful. If you are afraid of trouble, you can use the spiced powder instead. But not delicious by myself. 2, the oil is more than usual, because the oil is less, the duck gizzard is not easy to explode, but will accidentally fry the old, can not bite. Lost that crunchy taste 3, fried duck 胗 must grasp the good heat. The speculation is too old to be old and can't bite. So judging by the thickness of your own fire and duck cuts 4, if you like to eat spicy, but also bear the ability, the number of millet spicy is reduced, and cut into sections, do not smash. When you start the pot, pour it in, and evenly. Such a spicy Chengdu has been reduced a lot. Or simply do not put millet spicy, but lost the characteristics of this dish. 5, when the salt is placed, be careful, because the pickled pepper and bean paste have salt. Sugar is added to increase the taste, the effect is to "put sugar but can't eat sugar" 6, after eating duck plague, the remaining pepper can be fried pan fried potato chips or carrot slices, quite a force. Of course, "spicy girls" can also mix noodles. This is my innovative way of eating. Haha 7, can also add half a sweet pepper, sweet pepper cut Xiaoding. 8, then emphasize, do not try to eat chili!