material

condiments

Lotus root 1 segment

Enema 1 bag

condiments

parsley

1

dried mushroom

20 grams

condiment

salad oil

Proper amount

salt

Proper amount

Sichuan pepper

Proper amount

Red pepper

Proper amount

Light soy sauce

Proper amount

Pixian bean paste

1 tablespoon

The practice of fried enema

Material assembly drawing:

1. Put the enema on the drawer and steam for 20 minutes, take it out and cool it thoroughly, and cut it into small pieces.

2. Soak the mushrooms in cold water, peel the lotus root and cut into small pieces. Remove the leaves of parsley, wash and cut into small pieces.

3. Heat the wok and add oil. When the oil temperature is high, add two or three dried peppers and some prickly ash, stir-fry until fragrant, then add one tablespoon of Pixian hot sauce and stir-fry red oil.

4. Add mushrooms and lotus root slices in turn, stir well, then add appropriate amount of boiling water, and then add enema slices to continue stir-frying.

5. When the soup is dry, add coriander, stir-fry with soy sauce for a few times, and then take out the pot.

Cooking tips

1, the composition of enema is starch, which is sticky after steaming. Wait until it cools before cutting, and steam it one day in advance.

2. If the knives and chopping boards cut by enema are sticky, they should be washed immediately, otherwise the starch will not be washed well when it is dry.

3, dry-fried enema is easy to touch the pot, so add some water first.

4, Pixian hot sauce itself is very salty, no need to add salt, just add some bright colors.