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In China's Sichuan cuisine, red oil ear silk is a common cold dish, the pig taste is crisp, the color of the dish is bright, and the spicy taste is a must! When cooking red oil dishes, the success or failure of red oil is crucial, the red oil can be reused, love spicy cold dishes, add a little into it, improve the flavor and color!
Soup cooked pork ear, green onion, Sichuan salt, monosodium glutamate, sugar, soy sauce, red oil, sesame oil, ginger and garlic juice
1, after the pig is cleaned, put the pot under cold water, add the onion ginger, dried pepper, star anise, cinnamon, peppercorns, cinnamon leaves, cumin, Sichuan salt, MSG and bring to a boil, turn to medium-low heat and cook, wait for the water temperature to drop and cool down appropriately.
2: Use the back of a knife to crush all the garlic and ginger, put them in a bowl, add an appropriate amount of water and soak for 20 minutes to make ginger and garlic juice.
3. Preparation: 100 grams of chili powder, 540 ml of rapeseed oil, 25 grams of white sesame seeds with skin, 15 grams of green onions, 15 grams of crispy peanut kernels, 10 grams of onions, 10 grams of ginger, appropriate amount of coriander, appropriate amount of celery, 5 grams of star anise, 1 gram of mountain nai, 8 grams of cinnamon leaves, 10 grams of cumin, 10 grams of apples, 5 grams of cinnamon, 5 grams of vanilla
a, start the pot, pour the rapeseed oil directly into the pot, when the rapeseed oil begins to turn white, turn off the heat and add the green onion, ginger, onion, celery, coriander, and fry it in hot oil.
b. Then put the prepared other spices after crispy peanuts, white sesame seeds, and paprika directly into the pan and fry, and when the aroma begins to overflow, remove all the fried residue.
c, open the fire again, when the oil temperature rises to about 60%, turn off the heat and pour about one-fifth of the hot oil into the container with white sesame seeds, crispy peanuts, and paprika, use the hot oil to fry the material until it rises until it is soaked, and then pour the remaining oil temperature to about 30% of the hot oil into the container, and after natural cooling, cover and simmer for 48 hours, and the red oil is completed.
4: Slice the cooked pig's ears and set aside, cut the shallots into diamond-shaped slices.
2, prepare a small pot, add Sichuan salt, monosodium glutamate, sugar, soy sauce, sesame oil, ginger garlic juice, red oil, green onion white stir evenly, then mix the sauce directly on the ear shreds, garnish the green onion!
The deliciousness of red oil cold vegetables is closely related to red oil, and the production of red oil mainly lies in the gentle selection of oil, and high-quality spices can produce high-quality red oil, so the selection of materials is very critical.
This method can be directly converted into chicken slices in red oil or beef in red oil, and the taste and flavor of the ingredients are different.
The Sichuan cuisine that everyone makes is called Sichuan cuisine, but the taste is not the same, it is not difficult to make, and it is difficult to make sichuan cuisine that belongs to its own characteristics. (Thank you for reading, like please pay attention)
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