Hello everyone, here is the account of Niu Sanlu.
I haven't updated the recipe in a long time, so let's make a chili sauce today. This year is really hotter than usual, into the autumn for a long time, the temperature is still 35 degrees, the evening is not cool, the day is still stuffy, in the afternoon what not to do sitting there is also chest tightness and shortness of breath. On the contrary, in August, because the super typhoon weather is still cooler, it seems that the autumn tiger is really powerful. The weather is sweltering and can't eat, today's chili sauce is slightly spicy and refreshing, zibai has a hot and refreshing effect to promote gastrointestinal peristalsis, is a good next meal. Chili sauce is our local name for this dish, because it is one of the few dishes that must use chili peppers, and elsewhere I guess it should be called a stir-fried three-diced bar. [Tooth] And because zibai is not available at any time, with edamame beans is also this late summer and early autumn, so it is also considered a "limited dish" [Than heart]
Without further ado, let's take a look at the practice.
Edamame Lean meat fat separately diced Zi bai also diced
The standard practice is to add dried red tofu, I did not buy it and did not put it.
Diced fatty meat is simmered in oil
Add the edamame. Edamame is difficult to cook, fry a little longer
Add the diced lean meat and sauté for a while
Add the cubeb and continue stir-frying for a while. Add dried tofu at this time, add some water to cover the pot and cook for a while
Add the minced pepper sauce. I like to eat spicy more, I added a spoonful and it felt too spicy.
Add some MSG and salt. The minced pepper sauce is salty, and the salt is added less.
Drizzle some water starch and you're out of the pan.
This home-cooked dish is special for us, in addition to time, it is relatively rare to add pepper and drizzle starch, but overall the method is simple, you can try.
That's it for today, see you tomorrow.