Fried hazelnut sauce

Fried hazelnut sauce method:

Raw materials for making fried hazelnut sauce:

Ingredient: 150g lean pork.

Ingredients: 100g hazelnut, 4 horseshoes.

Ingredients for making fried hazelnut sauce:

10 grams of cooking wine, 1 gram of refined salt, 10 grams of soy sauce, a little green onion and ginger, 250 grams of peanut oil (about 15 grams), 10 grams of cooked lard, 5 grams of sesame oil and 2 grams of edible alkali.

Processing steps of fried hazelnut sauce:

1. Use a knife to cut the lean pork into 3-cent thick slices, then use a cross knife to cut it into 3-cent square dices; the horseshoe is also cut into the same size dices.

2. Pour boiling water into the basin, add raw hazelnut, add edible alkali, brush the shell of hazelnut with bamboo brush, wash it with boiling water twice, take it out and dry it in the air.

3. In a frying pan, add peanut oil and heat it to 60% heat. Put in raw hazelnut slices and fry them until golden brown. Remove and control the oil.

4. Sit in the frying pan, add the cooked lard, and heat it to 60%. Stir fry the diced meat. When the water in the diced meat comes out, the sound in the pan increases, and then add the chopped green onion and ginger and yellow sauce to continue to stir fry. When the yellow sauce wraps the diced meat and gives out the fragrance, add cooking wine and refined salt to stir fry evenly. Add the horseshoe and hazelnut, pour the sesame oil and stir fry evenly.

Fried hazelnut sauce

Fried hazelnut sauce is a kind of Manchu and Han cuisine. Vegetables, pork, mountain treasures and other materials are used in the production, which tastes salty and fresh.

Raw materials

Ingredient: 150g lean pork.

Ingredients: 100g hazelnut, 4 horseshoes.

Seasoning: 10g cooking wine, 1g refined salt, 10g yellow sauce, a little green onion and ginger, 250g peanut oil (about 15g consumption), 10g cooked lard, 5g sesame oil, 2G edible alkali.

Production process

1. Use a knife to cut the lean pork into 3-cent thick slices, then use a cross knife to cut it into 3-cent square dices; the horseshoe is also cut into the same size dices.

2. Pour boiling water into the basin, add raw hazelnut, add edible alkali, brush the shell of hazelnut with bamboo brush, wash it with boiling water twice, take it out and dry it in the air.

3. In a frying pan, add peanut oil and heat it to 60% heat. Put in raw hazelnut slices and fry them until golden brown. Remove and control the oil.

4. Sit in the frying pan, add the cooked lard, and heat it to 60%. Stir fry the diced meat. When the water in the diced meat comes out, the sound in the pan increases, and then add the chopped green onion and ginger and yellow sauce to continue to stir fry. When the yellow sauce wraps the diced meat and gives out the fragrance, add cooking wine and refined salt to stir fry evenly. Add the horseshoe and hazelnut, pour the sesame oil and stir fry evenly.

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