Sichuan pepper hump meat slices (with column HouChuan pepper juice recipe)
ZhuhouChuan pepper juice introduction:
It is suitable for cooking Sichuan pepper ribs, Sichuan pepper chicken and other dishes, characterized by spicy and fragrant flavor.
Dish Making:
Liu Xiaofeng, engaged in the catering industry for more than 10 years, once served as the head chef of Hebei Shangri-La Hotel and Beijing Dingpinzhai Catering Co., Ltd., and is currently the head chef of Beijing Ruide Restaurant Catering Co., Ltd., good at Cantonese cuisine, Hunan cuisine, creative Chinese cuisine, and has studied the combination of Chinese and Western dishes in taste and plate style, and produces fine, rational and reasonable nutrition.
raw material:
Net hump meat 350 g, beijing onion 100 g, Sichuan pepper sauce 100 g, salt 10 g, monosodium glutamate 5 g, corn starch to taste, a little flour, salad oil 500 g.
ZhuhouChuan pepper juice recipe and preparation:
Formulation (in terms of 1000 g net):
Zhuhou sauce 100 g, hoisin sauce 100 g, Sichuan green pepper 50 g, minced green onion 30 g, peanut butter 30 g, five-spice powder 10 g, cashew powder 20 g, tahini 50 g, curd 20 g, salt 5 g, oyster sauce 25 g, pepper powder 20 g, duck egg yolk mushroom 200 g, red oil 50 g, light soy sauce 50 g, soy sauce 10 g, sugar 10 g, chicken powder 25 g.
Method:
1. Mix peanut butter, sesame paste and curd evenly, add soy sauce and soy sauce to stir up the sauce;
2: Heat the red oil on the fire, add duck egg yolk and stir-fry over low heat until sand, add Sichuan green pepper and chopped green onion to stir-fry the aroma, add zhuhou sauce, seafood sauce, oyster sauce, peanut butter mixture, boil and stir well, add salt, pepper, sugar, chicken powder, sprinkle five-spice powder, cashew powder and stir well.
Notes:
To prepare this sauce, it is necessary to slowly heat it over a low heat and stir it continuously with a hand spoon to prevent the bottom of the pot from being stirred; during the preparation process, the various spices should be fully dissolved and mixed.
Preparation Method:
(1) Cut the hump meat into thin slices, add a little food powder and soak for 60 minutes, rinse with water, drain the water, add salt, monosodium glutamate and corn starch to paddle for later;
(2) Cut the shallots into horseshoe segments; put the oil on the fire and heat them until 30% or 40% heat, add the hump meat and smoothly cook and fish out;
(3) Leave the bottom oil in the pot, sauté the shallots and Sichuan pepper sauce, pour in the hump meat and stir-fry evenly, and then come out of the pot.
concentrate:
One example: Sichuan pepper chicken ball, Sichuan pepper beef.