The ingredients are:
Shandong green onion 2 ginger 6 garlic 1 Haitian soy sauce 1 bottle of beauty pepper half a catty of salt 2 tablespoons of chicken essence and half a tablespoon of monosodium glutamate a small amount of cooking oil 6 tablespoons of fine meat stuffing half a catty (7 points thin and 3 points fat) cooking wine 2 tablespoons of soy sauce 2 tablespoons of cold boiled water A little spoon is the No.3 porcelain spoon used for soup.
Material preparation method:
Cut onion into 4 pieces, sesame seeds with ginger, rice grains with garlic, and canna into 5 mm pieces for later use.
Production method:
Add oil to the pan, stir-fry ginger until 80% heat discolors (about 10 second), turn to low heat, stir-fry chopped green onion slightly (about 1 minute), stir-fry garlic slightly (about 1 minute), turn to high heat for 9 minutes, stir-fry minced meat until discolors, and then cook wine. Turn off the heat and stir-fry for 3 minutes. Stir-fry the sweet pepper evenly. Stir-fry the bell pepper until soft and cooked (about 5 minutes). After the sauce is ready, put half a bottle of water in the bottle, cover it tightly, shake it until the bottle stays in the water, and put the water into a nearby pot. Turn over the fire until the pot boils, add salt and chicken essence, and simmer for 5 minutes. After turning off the fire, add a little monosodium glutamate.
Heavy taste improvement:
If you like spicy and heavy taste, you can first boil pepper and dried sea pepper in oil at low temperature (small hot oil to 30% pepper, 70% sea pepper), and then take it out after discoloration (sea pepper changes color first, pepper changes color later). Then follow the above steps. You can order a little sesame oil and white sesame seeds out of the pot and it will become Chongqing flavor. (theoretical method, not yet practiced) hahaha!
The ingredients are:
Shandong green onion 2 ginger 6 garlic 1 Haitian soy sauce 1 bottle of beauty pepper half a catty of salt 2 tablespoons of chicken essence and half a tablespoon of monosodium glutamate a small amount of cooking oil 6 tablespoons of fine meat stuffing half a catty (7 points thin and 3 points fat) cooking wine 2 tablespoons of soy sauce 2 tablespoons of cold boiled water A little spoon is the No.3 porcelain spoon used for soup.
Material preparation method:
Cut onion into 4 pieces, sesame seeds with ginger, rice grains with garlic, and canna into 5 mm pieces for later use.
Production method:
Add oil to the pan, stir-fry ginger until 80% heat discolors (about 10 second), turn to low heat, stir-fry chopped green onion slightly (about 1 minute), stir-fry garlic slightly (about 1 minute), turn to high heat for 9 minutes, stir-fry minced meat until discolors, and then cook wine. Turn off the heat and stir-fry for 3 minutes. Stir-fry the sweet pepper evenly. Stir-fry the bell pepper until soft and cooked (about 5 minutes). After the sauce is ready, put half a bottle of water in the bottle, cover it tightly, shake it until the bottle stays in the water, and put the water into a nearby pot. Turn over the fire until the pot boils, add salt and chicken essence, and simmer for 5 minutes. After turning off the fire, add a little monosodium glutamate.
Heavy taste improvement:
If you like spicy and heavy taste, you can first boil pepper and dried sea pepper in oil at low temperature (small hot oil to 30% pepper, 70% sea pepper), and then take it out after discoloration (sea pepper changes color first, pepper changes color later). Then follow the above steps. You can order a little sesame oil and white sesame seeds out of the pot and it will become Chongqing flavor.