Oil free version: Stewed and dried sauce

Oil free version: Stewed and dried sauce

Introduction:

"This dish is a good choice for porridge and steamed bread! It's hot, it's very simple, and you don't have to stay in the kitchen for a long time! "

Production steps:

Step 1: wash the material and control the water

Step 2: cut the dried Xianggan, scallion and green pepper into equal size strips!

Step 3: perilla in this process will make the material have meat flavor, do not like to add, perilla, red pepper, ginger, garlic, coriander chopped

Step 4: put water in the pot, add star anise, coriander, red pepper, perilla, Douchi, salt and bring to a boil

Step 5: Boil the dried incense in the brine until the water is half dry

Step 6: when the water dries quickly, add scallion and pepper, and continue to boil

Step 7: add soy sauce, garlic, I like to eat spicy, so add some chili powder!

Step 8: put the plate out of the pot, you can add a little sesame oil! The reason for adding green onion is that the dish is very fragrant. You can put it in a fresh-keeping box and take it as you like. It's the first choice to match congee with steamed bread. If you match rice, you can change it to "fan Sao Guang"!

Materials required:

Dried incense: 250g

Scallion: 2

Green pepper: 3

Ginger: right amount

Star anise: right amount

Red pepper: right amount

Perilla: right amount

Yangjiang Douchi: right amount

Soy sauce: right amount

Note: perilla put, will let the dishes have meat taste! Garlic must be put last, so it will be more fragrant, green onions can be replaced by other, such as beans, can! But in this case, to increase the proportion of shallots, so that it will be fragrant. If you don't mind the heat, you can fry shallots with oil, the taste will be better!

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: slightly spicy