1) Heat the oil pan until it is 50% hot, push in the dried tofu slices, flip them up and down with a slotted spoon, fry until they are firm and fragrant, take them out and set aside.
2) Heat a frying pan, add 50 grams of oil
to the pan, heat it over a high fire until it is 60% hot, push in the meat slices and stir-fry repeatedly until the water shrinks out, add the green onion, minced garlic, Stir-fry shredded ginger, chili flakes, and dried tofu until fragrant, add Sichuan bean paste, stir-fry until red, stir well, and coat with raw materials.
3) Add sweet noodle sauce, soy sauce, rice wine, sugar, and MSG, stir-fry until the ingredients are coated, add 25 grams of white soup and oil, mix well, bring to a boil, lower to low heat, cover and simmer for 3 to 4 minutes to allow the flavor to develop. Return to high heat and bring to a boil until the marinade is less and thicker. Stir-fry the marinade with a spoon while it is boiling. Add sesame oil and put it into a pot.
(5) Note
1) According to this method, duck slices, mutton slices, beef slices, etc. can be used as raw materials. Its characteristic is that it is colored and tasty.
2) This method is a simmering and thickening method with white soup, and the stir-frying method can also be used entirely to highlight the dry aroma.
3) The fire should be strong when starting to stir-fry, and then use medium heat to avoid too high heat. This dish is Sichuan cuisine, so the seasoning should be spicy. Is learning
useless? Hurry up and make it for your family and friends to try your handiwork.
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