The chef made a dish of Eight Treasure Sauce with wild river prawns and selected tenderloin, which was delicious and easy to learn

#Food##Eat in China ##翻滚吧好奇心 #

Materials;

150 grams of river prawns, 300 grams of pork tenderloin, 30 grams of winter shoots, 40 grams of dried soy sauce, 30 grams of peeled peanut rice, 10 grams of ginger, 4 chives.

seasoning:

1. Shrimp ingredients: 3 grams of cooking wine, 5 grams of ginger slices of chives.

2. Cured meat ingredients: 8 grams of cooking wine, 3 grams of dark soy sauce, 1 gram of salt, 3 grams of green onion and ginger water, 6 grams of dry starch.

3. Salad oil 50 g, rapeseed oil 100 g, June original sauce bean paste 80 g, sesame sesame oil 3 g, garlic flower 5 g.

method:

1. Heat the pot on the heat, add the appropriate amount of boiling water, add the ginger slices and chives;

2. Put the small river shrimp into the pot and rinse the water;

3. Immediately add a little cooking wine;

4. After the water is boiled again, fish out the river prawns and set aside;

5. Change the pork tenderloin to a knife and cut it into 1 cm cubes for later;

6. Mix the diced meat with an appropriate amount of cooking wine, soy sauce and salt to mix evenly;

7. Add an appropriate amount of onion and ginger water during the process of grasping and mixing;

8. Then add the appropriate amount of dry starch to grab and mix with the sizing;

9. Finally sprinkle with an appropriate amount of salad oil, refrigerate for 15 minutes and set aside;

10. Cut the dried incense knife into small cubes of one centimeter square and set aside;

11. Cut the winter shoots into small cubes of one centimeter square and set aside;

12. Slice the ginger with a knife and cut the chives into sections and set aside;

13. Wash the peanut rice, drain the water and set aside;

14. Heat the pot over high heat and add 100g salad oil;

15. Sauté the peanuts into the pot until crispy;

16. Remove the sautéed peanuts and rice for oil control;

17. Heat the pot and add an appropriate amount of boiling water;

18. Blanch the diced winter shoots and diced shiitake mushrooms in a pot;

19. After the water is boiled, fish out the water control and reserve;

20. After the pot is fully heated, add an appropriate amount of rapeseed oil;

21. Put the slices of ginger and green onion into the pot separately and boil a little shallot oil;

22. Do not remove the ginger and green onion after boiling until it is caramelized;

23. Put the marinated diced meat into the shallot oil;

24. Sauté the diced meat until it is broken;

25. Then sauté the diced shiitake mushrooms and diced winter shoots into a pot to remove excess water;

26. Stir-fry 80 grams of bean paste into the pot and stir-fry well;

27. Then put the peanut rice and river prawns into the pot and stir-fry twice;

28. Add an appropriate amount of boiling water;

29. Turn to low heat after boiling, and stir while boiling;

30. Simmer the ingredients and sauce until thick;

31. Then drizzle with a little sesame sesame oil;

32. Out of the pot and put into the dish;

33. Sprinkle with a little garlic flower at the end and garnish with flavor.

▲Chef Tips:

1. Add an appropriate amount of onion and ginger water when curing meat, and increase the moisture of lean meat while removing fishy.

2. The watercress sauce is slightly spicy, salty and sweet, and the amount of sauce added is determined according to the amount of ingredients.

3. The characteristics of this eight treasure sauce: salty and sweet, the sauce is fragrant, whether it is mixed noodles or bibimbap is very fragrant.