Is the fish-flavored pork tired? Is the Mapo tofu tired? Try this dish that combines the advantages of fish-flavored pork and Mapo tofu. Authentic Sichuan cuisine taste. Super meal, give you an accident.
Bean skin washed and cut into silk
Ginger and garlic cut into the end, spare
Cut lean meat into minced meat
Put the prepared seasoning in ingredient a into the bowl of minced meat and mix well.
Take another small bowl, follow the material b, and mix the seasoning with chopsticks.
Prepare the bean paste for use
Pour the oil in the wok, wait until the oil is 7 minutes hot, add the minced meat with the seasoning, stir fry for a while.
Then put 4g ginger and 4g minced garlic in the ingredients and stir fry
Add the bean paste and fry for a minute. Scented
Pour a small bowl of water in the pan, cover and simmer for 2 minutes. Pick up the taste of the seasoning
Put in the bean husk, in the pan and evenly. Continue to cook for 2 minutes on low heat
When the water is almost cooked, pour the fish sauce prepared in the material B.
Continue to stir fry, then simmer the juice
Wait until the soup is almost the same, turn off the fire. Add a spoonful of chili oil (https://www.xiachufang.com/recipe/1016678/chili oil practice) prepared in Preparation C, a small spoonful of sesame oil. And even
Plate, sprinkle with the pepper noodles and several chopped green onions mentioned in the recipe C
1, the bean skin should be eaten with thick bean skin. 2, the fish flavors are all dependent on sugar, vinegar and shallots, so the fish spice bowl is essential. 3, the procedure is a bit more complicated, but it is still very easy. So read as many times as possible about the "making" and "production process" sections. 4, when the juice is finally collected, stir fry must be light, do not break the bean skin. 5, non-Sichuan people, may not be able to eat hemp, so the pepper surface can also be omitted after the pot.