Materials
Garlic, haggis (or beef haggis can also be), cooking oil, cooking wine, salt, chicken broth
, soy sauce, sweet noodle sauce. A little chili pepper, ginger
Practice
1. ginger finely chopped for use, garlic cut into pieces for use, chili pepper finely chopped for use, haggis cold water under the wine to deodorize the water after cutting strips for use.
2. Add a little oil to the pan, put the chili pepper ginger powder burst incense.
3. Put the haggis stir-fry, after seeing the color change into the cooking wine, sweet noodle sauce a little, a little soy sauce, continue to stir-fry.
4. Pay attention to the fire can not be small.
5. Stir-fry a two-minute, put the cut garlic. Continue to stir fry.
6. Put a little water, pay attention to not more. Cover and smother for a while. One minute or so.
7. Add an appropriate amount of salt, chicken seasoning. Can be.
Note: This dish is a quick stir-fry dish, remember that the fire can not be small.
Because of the haggis is a more special ingredients, itself has a larger stink, some people love to eat some people do not love, so in the cooking garlic, sweet sauce how much no clear requirements, according to their own tastes light and heavy adjustment.
Practice two,
Materials
Cooked sheep belly 150 grams, cooked sheep lung 150 grams, cooked sheep liver 100 grams, 100 grams of cooked sheep head meat, fresh enoki mushrooms l00 grams. Seasoning salt 3 grams, 5 grams of monosodium glutamate, 5 grams of chicken essence, 10 grams of red bean paste, Sichuan Dahongpao hot pot base 1/4 bag, 50 grams of peanut oil, 2 grams of cilantro, 5 grams of dried red pepper, 20 grams of edamame, 5 grams of green onion, ginger, 500 grams of broth boiled with sheep bones.
Practice
1, sheep belly, sheep liver, sheep lungs, sheep head are cut 0.3 cm thick slices. Golden needle mushrooms washed.
2, the pot put the bottom of the oil burned to 40% hot, under the bean curd, dry red pepper, onion, ginger, black beans, Dahong Gao hot pot base, large fire with the sautéed aroma and then put into the sheep belly, sheep liver, sheep lung, sheep head stir fry for 2 minutes, add broth and salt, monosodium glutamate, chicken essence seasoning, large fire after the boil into the potboys.
3, the pot with fire on the table, on the table when the fresh enoki mushrooms standing in the center of the pot, sprinkle parsley can be.
Practice three,
Materials
Cooked haggis (can be sheep belly, lamb head meat, sheep waist, sheep intestines, sheep's blood, the amount of self-configuration) 750 grams, 80 grams of vegetable core, shredded carrots, 10 grams of sesame seeds, 100 grams of oatmeal. Seasonings Pixian county bean paste, chili sauce, red oil, lantern pepper, Mrs. Le chicken powder 50 grams each, 10 grams of white pepper, salt 8 grams of sugar, pepper oil 30 grams, 150 grams of broth, green onion, ginger, garlic slices 5 grams each.
Practice
1, cooked haggis cut into pieces weighing about 5 grams, into the boiling water in high heat for 1 minute and fish out.
2. Wash the oatmeal, cut it into strips 5 cm long and 1 cm wide, put it in the bottom of the bowl and put the haggis on top of it; insert shredded carrots on the root of the core, put it into boiling water and boil it for 1 minute over high heat, and then pull it out and put it on the edge of the bowl.
3, the pot into the red oil 30 grams, burned to fifty percent of the heat into the Pixi County bean paste, chili sauce stir fry 2 minutes over low heat, into the green onion segments, ginger slices, garlic slices stir fry incense over low heat, and then into the salt, Mrs. Lok chicken powder, sugar, broth, white pepper over low heat, out of the pot into the bowl.
4, the pot into the remaining red oil, pepper oil, lantern peppers in a small fire until 80% hot, add white sesame seeds out of the pot and pour into the bowl can be.