Spicy thousand silk soup

Spicy thousand silk soup

Introduction:

"Jin Tang Xiang La Qian Zhang Si" is a very delicious dish. The characteristics of this dish are that the soup is golden red and glossy, and the taste is fragrant, fresh and spicy. The softness of Qian Zhang Si and the crispness of crispy fried peanuts make you appreciate different delicacies in simplicity. "

Production steps:

Step 1: prepare the raw materials, chop the pickled pepper, and dice the ginger, onion and garlic. In a small bowl, hook in a little sugar, a little vinegar, proper amount of soy sauce, water powder, and mix well to make the flavor juice.

Step 2: cut a thousand pieces of thin silk, put them into a boiling water pan and soak them in cold water for about 1 minute, then remove and drain the water for use.

Step 3: heat the frying pan until the right amount of corn oil is added, and stir fry the minced pork.

Step 4: stir fry until the minced meat turns white, add Pixian Douban, pickled chili, ginger and garlic, stir well, cook with cooking wine, and continue to stir fry.

Step 5: stir fry until the minced meat is fragrant and colored, cook in some soy sauce and stir fry slightly.

Step 6: add appropriate amount of water, and add chicken essence to mix well.

Step 7: add 1000 pieces of dried water, stir fry well and cook for a while.

Step 8: when the soup is soft and bright red, add the seasoned juice, add a little pepper powder and gently push it evenly. When the soup is a little thick, it can be taken out of the pot. Sprinkle chili powder, pastry peanuts and chopped coriander on the table.

Step 9: cook until the thousand pieces of silk are slightly soft and the soup is bright red, hook in the flavor juice that has been adjusted in advance, put in an appropriate amount of pepper powder, and gently push it evenly. When the soup is slightly thick, it can be taken out of the pot. Sprinkle a little chili powder, crispy peanuts, green onion or chopped coriander before serving.

Materials required:

Tofu skin: 2 pieces

Minced pork: 80g

Pixian Douban: moderate

Pickled pepper: 2

Peanuts: 50g

Ginger: right amount

Scallion: right amount

Garlic: right amount

Corn oil: right amount

Cooking wine: moderate

Chicken essence: appropriate amount

Old style: moderate

Chili powder: appropriate amount

Pepper powder: right amount

Sugar: right amount

Vinegar: right amount

Starch: appropriate amount

Soy sauce: right amount

Note: Qianzhang must be cut as thin as possible to make it taste better. The sugar and vinegar in the sauce only play a role in harmonizing the taste of the dish, and can't have the obvious sweet and sour feeling. If Pixian Douban is not used in the dish, it can also be replaced by other chili sauce.

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: medium spicy