The hind legs are fat and thin

Star Anise

Sichuan pepper

dill

Practice of Daoxiao Noodles brine in Datong, Shanxi Province

Processing: separate the fat from the thin, grind the fat into coarse grains, usually eat steamed buns to a lesser extent, and use a 4-eye or 6-eye grate for the lean, with two edges inside (specially made, just knock off two diagonal corners with the grinding wheel). Don't use frozen meat, water-injected meat, glue-injected meat, too small pork, it is best to have farm pigs, but it should have disappeared. .

Proportion of spice package:

80g of aniseed (star anise), 20g of pepper, 0g of fennel18g, 5g of fragrant fruit, 6g of cinnamon, 6g of fragrant leaves, 6g of red cardamom and 8g of angelica dahurica.

200g of onion foam (don't use Shandong onion for chicken legs, it's useless) Jiang Mo150g of minced garlic100g (old garlic from Huang Liang, empty cotton garlic from the cold storage can't achieve the effect), half a bottle of Donggu soy sauce, 200g of Zhenjiang balsamic vinegar or Shanxi aged vinegar, 200g of chef's chicken powder (don't use too bad garlic,100g.

Process flow: add oil to the wok (refine the wok in advance, but don't paste the wok then), wrap it with seasoning and fry it, and the oil temperature is about 130 degrees, and it is best to put a small perforated strainer at the bottom, otherwise the gauze likes to paste, and keep turning and dripping oil (if you want the sesame oil to be slightly red in the future, you can wrap some Lithospermum in the gauze) and keep it about 130 degrees10.

Next, the temperature is not enough to smell)

Fry the fat until the surface is slightly yellow, which is reflected in the oil temperature, that is, the oil temperature just rises from below 100 degrees to above 100 degrees, and the pepper noodles are big. At this time, the oil temperature is about 120, and the onion, ginger and garlic are kept for two or three minutes, and the fragrance is fried for about 5 minutes, and then the lean meat is slightly fried until it shrinks to the temperature, and then it begins to slurp. Add 200 grams of vinegar and fry for ten minutes, and then add the seasoning mentioned above.

Just finished can't be used immediately. Pack it with gauze and put it in a stainless steel bucket for a few hours before using it. When you use it, add two or three stir-fry spoons of meat with oil to the pot and add soup (half bone soup and half water, but actually you don't need to add soup and light water, just depending on the competition in your place). Chicken powder and salt monosodium glutamate are soy sauce, and it will be fine to boil for 5 minutes. The amount of soup added is controlled at about 18 portions of noodles.

Extended fragrance: Now the competition is fierce, and some people will add additives to it. I firmly oppose it. My practice is to learn from Master Kong's instant noodles: fry diced onions and carrots together with the fat, and the fragrance will be stronger. Finally, when the oil is bright, add 50 grams of Xinhe sweet noodle sauce, Beijing dried yellow sauce and sesame sauce (chopped and mixed with oil), but pay attention to whether it is good or not. I hate to keep minced meat at room temperature. Please pay attention to it, but it is recommended to cool it and refrigerate it. Many times, although it is not bad at room temperature, the slow action of microorganisms will reduce the fresh flavor.

(Note: The line pepper is specially written on the pepper, which means to take the fragrant color instead of the spicy one. In the package, the northern pepper takes its smell and flavor, and the seasoning noodles take its taste and flavor with Dahongpao, so as to avoid the bitter taste and easy blackening of the northern pepper from affecting the color of the oil. The temperature of the technological process is actually not so strict, which has something to do with firepower, but the temperature is a direct reflection of the heat. For example, if the fat is not close to the frying temperature, it will become pickled pepper noodles and boiled onion, ginger and garlic, which is doomed not to be red and fragrant, but it cannot be fried too dry. The same is true for other seasonings. Exquisite raw materials are the first, the temperature is the second, and if there is a third, it is a good heart.