Spicy and sour pork tendon

Hot and sour saozi tendon method:

Raw materials for making spicy and sour saozi tendons:

The pork tendon is 300g, the pork 50g, the onion 10g, the ginger 10g, the pig oil 50g, the soy sauce 20g, the cooking wine 10g, the pepper 3G, the vinegar 30g, the sesame oil 10g, the water soybean powder 15g, the good soup 500g.

The processing steps are as follows:

Remove all the oil from the pork tendon and change it into a 3 cm section. Simmer it in fresh soup and blanch it once. Chop the lean pork into fine grains. Cut the green onion and ginger. Put the frying pan on the fire, heat the pig oil, heat the pork, add soy sauce, ginger and cooking wine, stir fry a little, add salt, pepper and soy sauce. Add the soup, stew the tendons, thicken with soybean flour, add vinegar, scallion and sesame oil, and serve in a bowl.

Characteristics of spicy and sour saozi tendons:

The texture is fat and waxy, crisp, spicy and fragrant.

Spicy and sour pork tendon

Spicy and sour saozi tendon is a famous traditional dish in Sichuan Province. The texture is fat and glutinous, crisp and spicy. Remove the fat and cut the pork tendon into sections. Wash the lean meat and chop it into powder. Wash the scallion and cut the flower. Wash the ginger and cut the pepper into sections. Heat the pot. Add the lard and heat it. Stir fry the pork and pepper. Add soy sauce, ginger and cooking wine. Add salt and pepper. Then add the proper amount of soup to the pot. Stew the tendon and thicken it with starch, Under the vinegar, onion, sesame oil, monosodium glutamate can be pushed.

essential information

Recipe name: spicy and sour saozi tendon

Cuisine: Sichuan cuisine

Type: local characteristics

Features: fat and glutinous, crisp and spicy.

Cooking methods

Material Science

: 300 grams of tendons, 50 grams of lean meat, 1 red pepper, 1 green pepper, 1 chive, 1 ginger, proper amount of starch,

Seasoning

: 50 g lard, 1 tbsp sesame oil, 2 tbsp soy sauce, 10 tbsp soup, 1 tbsp cooking wine, 1 / 2 tbsp pepper, 1 / 3 tbsp vinegar, 1 tbsp refined salt, 1 / 2 tbsp monosodium glutamate,

practice

：

1. Remove the fat from the pork tendon thoroughly, wash it and cut it into sections, then use the soup for one time,

2. Wash the lean meat and chop it into powder,

3. Wash green onion and cut flowers,

4. Wash and cut ginger,

5. Wash pepper and cut into sections,

6. Heat up the pan, add lard and stir fry the pork and pepper, add soy sauce, ginger and cooking wine, add salt and pepper,

7. Then add proper amount of soup to the pot, stew the tendons, thicken them with starch, add vinegar, scallion, sesame oil and monosodium glutamate, and push them evenly.

Tips

When you buy tendons, you should distinguish them carefully. Don't buy tendons with alkaline hair. Tendons with water hair are better. Water hair tendons are slightly yellowish and sticky to the touch. The tendons of strong alkali hair are white in color, large in volume, and sometimes rough "flowering" at both ends.

Longitude: 104.06573486

Latitude: 30.65946198