Material preparation
The main materials for making Hui oil incense are pork, peanuts, onion, ginger and garlic, dried peppers, prickly ash, cooking wine, soy sauce, salt, sugar, monosodium glutamate, clear water and edible oil.
operating procedure
1. Cut the pork into small pieces, wash it with clear water, and then blanch it with boiling water to remove blood and fishy smell.
2. Blanch the peanuts with boiling water and peel them for later use.
3. Cut the onion, ginger and garlic into pieces, and cut the dried pepper into small pieces.
4. Cool the oil in a hot pan, add pepper and dried Chili until fragrant, and add onion, ginger and garlic to stir fry.
5. Add pork and stir-fry until it becomes discolored, add cooking wine, soy sauce, salt, sugar, monosodium glutamate and appropriate amount of water, boil and turn to low heat for slow stew.
6. stew until the pork is cooked and rotten, add peanuts and continue to simmer.
7. Turn off the fire after the soup is thickened and the pork and peanuts are tasty.
8. Bring out the stewed Hui oil and sprinkle with chopped green onion.
matters need attention
1. When cooking pork, blanch it first to remove the fishy smell, and then cook it with clear water.
2. When you cook peanuts, you should also blanch and peel them first, so that peanuts are more ripe.
When stewing meat, the fire should be small and the time should be long, so that the meat can be cooked and rotten.
4. The stewed Hui oil fragrance can be kept in the refrigerator and eaten at any time.