Hot double crisp

Hot double crisp method:

Raw materials for hot double crisp

Pork tripe 150 grams, chicken gizzard 151 grams. 30 grams of pea seedlings. 15 g pickled pepper, 20 g scallion, 10 g garlic, 10 g ginger, 3 g salt, 10 g cooking wine, 50 g lard, 0.5 g monosodium glutamate, 1 g pepper, 5 g sesame oil, 25 g soybean powder.

Hot double crisp production steps:

Rinse the pork tripe head, remove the oil tendons, cut the cross knife pattern (about 2 / 3 deep) from the front, and then cut it into diamond pieces with side length of about 2 cm. Remove the inner gold of chicken gizzard, wash and remove the bottom plate and side ribs. Cut each gizzard into 4 pieces with cross knife pattern (about 2 / 3 deep). Slice ginger and garlic, soak pepper and scallion, cut into "horse ear" shape, wash pea seedlings. Mix the tripe and gizzard with salt, cooking wine and water bean powder to make it taste dirty. Put the frying pan on a high heat, heat the lard (about 180 ℃) and eat. After the chicken wrist is fried with scattered seeds, soak the pepper, ginger, garlic, scallion and pea, stir well, add the sauce mixed with salt, cooking wine, monosodium glutamate, pepper, water soybean powder, sesame oil and fresh soup, stir well, and then quickly remove from the pan.

Hot double crisp

Hot double crisp is a famous traditional dish of Sichuan Province, which belongs to Sichuan cuisine. The main ingredients are pork tripe and chicken gizzard, which have a special taste, crisp and refreshing, salty and delicious. It's a simple and easy to make but delicious home dishes.

Ingredients needed

Pork tripe 150 grams, chicken gizzard 151 grams. 30 grams of pea seedlings. 15 g pickled pepper, 20 g scallion, 10 g garlic, 10 g ginger, 3 g salt, 10 g cooking wine, 50 g lard, 0.5 g monosodium glutamate, 1 g pepper, 5 g sesame oil, 25 g soybean powder.

Production method

Rinse the pork tripe, remove the oil tendons, cut the cross knife pattern (about 2 / 3 deep) from the front, and then cut it into diamond pieces with side length of about 2 cm. Remove the inner gold of chicken gizzard, wash and remove the bottom plate and side ribs, cut each into 4 pieces, with cross knife pattern (about 2 / 3 deep). Slice ginger and garlic, soak pepper and scallion, cut into "horse ear" shape, wash pea seedlings. Mix the tripe and gizzard with salt, cooking wine and water bean powder to make it taste dirty. Put the frying pan on a high heat, heat the lard (about 180 ℃) and eat. After the chicken wrist is fried with scattered seeds, soak the pepper, ginger, garlic, scallion and pea, stir well, add the sauce mixed with salt, cooking wine, monosodium glutamate, pepper, water soybean powder, sesame oil and fresh soup, stir well, and then quickly remove from the pan.

What to eat

The oil temperature should be high and the action should be quick when frying. Pork loin and belly are used as raw materials. According to this rule, they can be made hot, tender and crisp

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