Dried sautéed shredded meat< salty and umami >

Cooking: Sauté, < restaurant over oil, stir-fry >

Characteristics of the dish: brownish red color, salty fresh slightly spicy, dry and fragrant

Ingredients: tenderloin or leg meat,

Accessories: soybean sprouts or winter shoots, orchid silk< soy products >

Seasoning: dried chili peppers, ginger shallots, salt, soy sauce, cooking wine< coloring>, monosodium glutamate, fragrant

Craft selection: knife work, sautéed into dishes< used for hot dishes for high-class banquets

1, change the pork to a thicker two coarse silk, soybean sprouts to remove the head and feet, dried pepper to the stem to remove the seeds and cut into thicker silk

2, the pot is hot and put on the medium heat, the right amount of oil is 30% hot, put the dried chili pepper shreds and fry until the rice dumplings are fished out, put in the meat shreds to add a little salt, keep frying the spit oil, put the ginger shreds slightly stir-fry, cook more cooking wine< can make the dish color brown red >, sauté the colored water volatilization, put in the bean sprouts, salt soy sauce to fry the raw, put MSG, sesame oil, dried pepper shreds, green onions quickly stir-fry the pot and plate it.

Precautions: 1, cut the meat shredded to be basically even.

2. Sauté the ingredients over medium or low heat.

3, it is a hot dish between cold dishes and main dishes, divided into 2 to 4, they are all traditional famous dishes that appear in high-end banquets, the amount of portions can not be more, and the purpose of the table is to make guests taste the unique flavor characteristics of Sichuan cuisine, such as dried sautéed meat shreds, small fried chicken, hot belly, celery yellow sautéed beef shreds, etc.