Dried sautéed meat shredded oil chili pepper (with spicy red oil recipe)

Preparation method of dried sautéed meat shredded oil chili pepper (with spicy red oil recipe)

First, the method of dry sautéing meat shredded oil chili pepper:

Ingredients: tenderloin or lean meat 1000 g.

Ingredients: 15 grams of soybean paste, 10 grams of sweet noodle sauce, 10 grams of sugar, 5 grams of refined salt.

Specific production steps:

1: Wash the tenderloin or lean meat, drain the water, and cut into evenly sized shredded meat for later.

2: Put the cut shredded meat into the basin, then add 10g sugar and 5g salt. After putting it all in, grasp the plate evenly by hand, then beat it with your hands, add 15 grams of soybean sauce and 10 grams of sweet noodle sauce after the strength, grasp and mix evenly, and set aside.

3, add an appropriate amount of vegetable oil to the pot, with 100 ° -180 ° between the oil temperature immersion frying, low oil temperature fried out of the meat will be tender, but not fragrant enough, high oil temperature fried out of the meat will have a burnt aroma, so the oil temperature is controlled by itself. Fry the shredded meat until discolored and mature, remove, drain the excess oil, add it to spicy red oil, soak for 24 hours and serve.

Second, spicy red oil preparation:

Ingredients: rapeseed oil 2000 g.

Ingredients: 200 g of two wattle chili peppers, 50 g of bell peppercorns, 30 g of Hanyuan peppercorns.

1: Stir-fry the peppers in a dry pot, stir-fry the aroma and weigh out 50 grams to beat into fine chili powder, set aside. The remaining 150 grams of chili peppers are beaten into coarse paprika and set aside.

2: Put 50g bell peppercorns and 10g peppercorns into a dry pot and fry them dry, stir-fry until fragrant and mash them with stone mortar, set aside.

3: Mix the coarse and fine chili powder and bell peppercorns and peppercorn powder prepared above, stir well, and then divide into two parts, put them into stainless steel pots, and set aside.

4: Put 2000 grams of rapeseed oil into the pot, heat to 90% heat, that is, 270 ° then turn off the heat and set aside.

5: When the temperature of the rapeseed oil in the pot drops to 190°, pour the rapeseed oil with a hand spoon into one of the pots of prepared mixed paprika. Stir while pouring in, the oil does not need too much, you can do without paprika. The purpose of this step is to make the paprika produce a paste flavor.

6: When the oil temperature in the paprika pot to be poured with rapeseed oil drops to 110°, pour the dried chili powder that has not been spilled with oil into the basin and stir evenly.

7: When the temperature of rapeseed oil in the pot drops to 140°, pour the oil into the basin and stir while pouring in. When the oil temperature drops to 100°, put the remaining 20 grams of peppercorns into the pot and stir well. When the oil temperature is lower than 40 °, the pot is covered and left to stand overnight to use, if you are not in a hurry to use, it is best to let it sit for 24 hours and then use, the effect is better.