Home style Sichuan dish ~ rotten meat cowpea

Home style Sichuan dish ~ rotten meat cowpea

Introduction:

"Rotten meat cowpea is a home-made dish in Sichuan cuisine. It's a very delicious dish, and it's also my favorite dish. We usually divide cowpeas into two kinds. The thin, green and suitable ones for pickles are called "pickled cowpeas", while the thick ones, which are almost white in color, are called "eating cowpeas". Every summer, from June to July, cowpeas are soaked in pickle jars of almost every household. After soaking for two or three days, take out the finely cut meat and stir fry it with minced beef or pork. It's green with red color, salty, fresh and slightly sour. It's wonderful to serve with a meal. It's known as "sweeping the rice."

Production steps:

Step 1: prepare the necessary raw materials.

Step 2: soak cowpea and green pepper and cut them into small pieces.

Step 3: add corn oil into the frying pan and stir fry the minced meat when it is 50% hot.

Step 4: stir fry until the minced meat is discolored and the water is slightly dry, add cooking wine and ginger to continue to stir fry.

Step 5: add 15xiang, white pepper, chicken essence and soy sauce and stir well.

Step 6: stir fry until the minced meat is dry, add green pepper and stir fry until it is broken.

Step 7: add the pickled cowpeas and stir well.

Step 8: season with a little salt.

Step 9: finally put in a little monosodium glutamate, stir well, you can put it out of the pot.

Materials required:

Pickled cowpea: appropriate amount

Minced beef: 250g

Green pepper: 4

Corn oil: right amount

Cooking wine: moderate

Zanthoxylum bungeanum: right amount

Ginger powder: appropriate amount

White pepper: right amount

15 fragrance: appropriate amount

Soy sauce: right amount

Chicken essence: appropriate amount

Salt: a little

MSG: a little

Note: beef has a smell of mutton compared with pork, so when stir frying, you must put 15xiang or Wuxiang powder to increase the flavor, and put chicken essence in advance when stir frying minced meat is also to remove the smell and increase the freshness. Add pickled cowpea, stir fry time should not be long, otherwise it will be sour. In addition, the amount of salt should be put according to the saltiness of pickled cowpea. I like the freshly pickled cowpea, which has a lighter flavor, so I will add a little salt when frying. If the pickled cowpea has a salty taste, I can't add any more salt.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh