Gourmet: Sichuan cuisine

Type: local characteristics

Features: Fat and waxy texture, crisp, spicy and delicious.

300g of tendon, 50g of lean meat, red pepper 1, green pepper 1, shallot 1, ginger 1 small pieces, and appropriate amount of starch.

condiment

50g lard, sesame oil 1 tsp, 2 tsps soy sauce, soup stock 1 tsp, cooking wine 1/2 tsp, pepper 1/3 tsp, balsamic vinegar1tsp, refined salt 65438+ monosodium glutamate 65.

working methods

1. After the trotters are cooked, remove the oil, wash and cut into sections, and blanch with broth once.

2. Wash lean meat and chop it into powder.

3. Wash onions and cut flowers.

4. Wash ginger and cut into powder.

5. Wash the peppers and cut them into sections.

6. Heat the pot, add lard to heat it, add pork and pepper to stir fry, add soy sauce, ginger and cooking wine to stir fry a little, add salt and pepper,

7. Then add a proper amount of broth to the pot. After the tendon is stewed, thicken it with starch, add balsamic vinegar, chopped green onion, sesame oil and monosodium glutamate and push it evenly.

6. Heat the pot, add lard to heat it, add pork and pepper to stir fry, add soy sauce, ginger and cooking wine to stir fry a little, add salt and pepper,

7. Then add a proper amount of broth to the pot. After the tendon is stewed, thicken it with starch, add balsamic vinegar, chopped green onion, sesame oil and monosodium glutamate and push it evenly.