1, pea miscellaneous
Cut pepper into powder and stir-fry in a hot oil pan, take out pepper, add chopped pork belly and stir-fry until it changes color, and add cooking wine, watercress, sugar and soy sauce. Add a little pepper noodles until the minced meat turns golden brown. Cook peas in clear water for later use. When cooking noodles, add meat sauce and peas respectively.
2. miscellaneous sauce
Mix sweet noodle sauce and bean paste according to the ratio of 3: 1. Chop onion and ginger, and fry in a hot oil pan. When the onion is fried until translucent, add minced meat and stir until the minced meat changes color. Then add the prepared sauce, clear water, light soy sauce, appropriate amount of spiced powder and appropriate amount of pepper in turn, cover and stew. When the soup is half of the original, add half a spoonful of sugar and appropriate amount of chicken essence and stir well. Before cooking, mix glutinous rice flour with a little water and pour it on the meat sauce. Stir well, and when the meat sauce boils again and is bright and thick, it can be taken out of the pot.
3. Chicken offal
Wash and shred the soaked ginger, pickled sea pepper and sour radish for later use. Clean the chicken offal and cut it into small pieces. Heat the pan, pour the oil and light the fire. When the oil is hot, add pepper, star anise, garlic and pickled sea pepper in turn; After half a minute, add pickled ginger and pickled radish in turn. After three minutes, add the chicken offal, and after five minutes, add water and stir until the chicken offal has just passed through the water. After boiling, it can be served in a minute or two.
4. Beef
Cut the beef into pieces and soak it in clear water for five hours (change the water every hour). Add cold water to the pot, add beef pieces, boil and skim the blood foam. Take out the beef and put it in a pressure cooker, then add chopped green onion, Jiang Mo, pepper, fennel, star anise and star anise, and stew for one hour. Season with salt and chicken essence, and serve. Add coriander when eating.
5. Pork intestines
The topping method of fat sausage noodles in Chongqing Xiaomian: firstly, the fat sausage is washed, cut into pieces and cooked for later use. Then cut pickled peppers and ginger into pieces, put them in a hot oil pan, add dried peppers and prickly ash, stir-fry until fragrant, and add fat sausage. When the fat sausage becomes slightly dry, add the broth to boil, and then turn to medium heat to cook for 10 minutes.
6, ribs
Cut the ribs into pieces, blanch them, skim off the blood foam, take them out, change the water and pour them back into the pot, add pepper aniseed, ginger slices and so on. Stew over low heat and remove for later use. Stir-fry pepper, pepper and sweet noodle sauce in a hot oil pan, add ribs and appropriate amount of salt, and add them when the garlic seedlings are about to come out of the pan.
7.shredded pork with Chinese sauerkraut
Chongqing noodles pickled cabbage shredded pickled cabbage topping is made by shredding pure lean meat, adding a small amount of soy sauce, cooking wine and shredded ginger to marinate for 10 minute, putting it in a hot oil pan, stir-frying until it changes color, and then adding shredded onion and Jiang Mo to stir-fry. Finally, add shredded sauerkraut and stir well, then add pepper powder, salt and thirteen spices to taste.
8. Tofu pudding
Cook the bean curd for later use, and then prepare crispy soybeans, salted peanuts, radishes, sesame paste, pepper powder, soy sauce, red pepper, chopped green onion, monosodium glutamate, etc. , and add them one by one after the noodles are cooked.
Expanding knowledge: What toppings are there in Chongqing noodles?
The most important criterion for Chongqing people to evaluate the quality of noodles is seasoning, and the seasoning of noodles is its soul. The noodle family is rich in varieties and varied, forming a customized taste. Except clear soup and red soup (spicy) noodles, others are toppings, so toppings are the center of the soul. Topping is called "SAO Zi" in Chongqing. Common toppings include fried sauce, chicken offal, pea offal, minced pork with sauerkraut (cowpea), braised pork ribs (beef, fat sausage) and so on, which can be basically divided into fried sauce, braised pork and fried meat.
Other matters needing attention: the method of making Chongqing small noodle toppings
1. Meat sauce is used for pea miscellaneous and fried sauce, but the method is slightly different. Meat sauce for pea noodles without sweet noodle sauce. Put oil in the pan, add pepper, star anise, cinnamon and fragrant leaves, fry until brown, take out and add.
Stir-fry minced meat until it turns white, add sweet noodle sauce and Pixian bean paste and stir-fry red oil, add salt, chicken essence, sugar, cooking wine and soy sauce, and stir-fry until minced meat turns golden yellow.
Get out. The method of frying sauce is basically the same as that in Zhajiang Noodles, except that soy sauce is not put, and finally it is thickened, and the sauce is red and bright.
2. Braised pork ribs, beef and fat sausage are basically the same. The difference is that when you stew beef, you need to add butter, and some don't. Put100g of rapeseed oil and 200g of white sugar into an oil pan for fire. When the sugar bubbles until it melts completely and turns dark red, add 750 grams of water to make a sugar pan for later use. Pour 6 kg rapeseed oil, heat it slightly, add 60 g red oil bean paste, stir-fry until the bean paste is loose and slightly burnt, add prepared ribs or fat sausage, stir-fry evenly, add spice bags such as star anise, licorice, fennel, cinnamon and pepper, 25 g pepper, 20 g red pepper and 2 slices ginger, stir-fry evenly, and heat 6544. Add the sugar color reserved in the first step, stir well, heat for 20 minutes, put in a large pot, add water and cook over high heat (turn to low heat after boiling) for one and a half hours. Before use, heat the bottom of the pot, remove the ingredients and spice residue, and add 15g monosodium glutamate.
3. Sauerkraut minced meat, chopped pepper and chicken offal are all fried, which is relatively simple. Just add a few commonly used spices on the basis of homemade methods, so I won't introduce them here.
The above is what Bian Xiao shared today, hoping to bring help to everyone.