Blow up the class finger

How to blow up the class index:

The raw materials needed for making fried class are as follows:

300 grams of fat sausage, 50 grams of lettuce. 3 g salt, 20 g cooking wine, 2 g pepper, 15 g ginger, 20 g green onion, 10 g garlic, 15 g sesame oil, 15 g soy sauce, 25 g vinegar, 50 g Sugar, 500 g vegetable oil and 50 g cold soup.

Production steps of fried class finger:

Cut off both ends of the sausage head, wash it, put it into a boiling water pot and cook it for about a quarter of an hour, take it out and cut it into two sections, put it into a steaming bowl, add water, salt, scallion, cooking wine, Chinese prickly ash and ginger (PAT it loose), put it on the steamer, steam the rice cake with high heat, take it out and drain the water. Finely chop green onion, ginger and garlic into a bowl with sesame oil, cooking wine, cold soup, water soybean powder, sugar, vinegar and soy sauce. Mix well to make sweet and sour sauce. Set the pan on the fire, heat the vegetable oil, put the steamed sausage head in, fry it golden yellow, take out the short segment about 1.5cm long, pour sesame oil on it, put it on the plate, and serve with sweet and sour lettuce. Heat the sweet and sour sauce. In a soup cup, same as above.

The characteristics of class index are as follows

Golden color, crisp skin and fat meat, fresh and fragrant. It is named because it looks like the "ban Zhi" on the fingers of archers in old times.

Blow up the class finger

Fried pancake is a famous local traditional dish in Sichuan Province.

raw material

Main ingredients: 300 grams of fat sausage, 50 grams of lettuce. 3 g salt, 20 g cooking wine, 2 g pepper, 15 g ginger, 20 g green onion. Garlic 10g, sesame oil 15g, soy sauce 15g, vinegar 25g, sugar 50g, vegetable oil 500g, cold soup 50g.

Ingredients: Crispy flour: 7 tbsp flour, 2 tbsp corn flour, 1 / 4 tsp Baking powder, 1 / 2 cup water, 1 / 8 tsp salt. Spicy sauce: 1 tsp wine, 3 / 2 tsp sugar, 1 tbsp soy sauce, 1 tbsp pepper oil, 1 tbsp sesame oil, 1 tbsp water-soluble corn flour, 2 tbsp salad oil.

practice

1. Cut off both ends of the sausage head, wash it, put it into a boiling water pot and cook it a little (about 15 minutes), take it out and cut it into two sections, put it into a steaming bowl, add water, salt, scallion, cooking wine, Chinese prickly ash and ginger (PAT it loose), put it on the steamer, steam it over high heat, take it out and drain the water.

2. Finely chop green onion, ginger and garlic into a bowl with sesame oil, cooking wine, cold soup, water soybean powder, sugar, vinegar and soy sauce. Mix well to make sweet and sour sauce.

3. Set the pan on the fire, heat the vegetable oil, put in the steamed sausage head, when it is golden, take out the short segment about 1.5cm long, pour sesame oil on it, put it on the plate, and add the sweet and sour lettuce; put the sweet and sour juice in the pan, fry it hot, and put it in the soup cup.

Longitude: 104.06573486

Latitude: 30.65946198