Laoganma fried dried meat
I went to Xidan Book Building to read a cookbook. This dish is simple and learned. Friends who like spicy food can come and have a look...The first time I sent the recipe, I don't know why the photo didn't come across. The taste is not bad. If you like spicy food, you should put more Laoganma in it. Although Lao Ganma also has delicious taste, she still needs to put salt. This is put according to her own taste. You can taste it when she comes out of the pot.
Step 1 . Prepare all materials
Step 2 . Celery, dried parsley, cut into 1 cm square cubes, and set aside.
Step 3 . Dice shallots and ginger, dice garlic, and cut dry chili into sections. Set aside. You can put it in the same bowl and put it into the pot together later.
Step 4 . Put soy sauce and cooking wine into the pork stuffing, stir and marinate for ten minutes.
Step 5 . When the oil is 50% hot, add the pork stuffing. When the meat stuffing is slightly charred, transfer it to the side of the pot, add onion and ginger foam, garlic granules, dry pepper sections, and stir fry to make it fragrant.
Step 6 . Add dried dice, dried mother (depending on your personal situation), salt and two tablespoons of water, and stew for two minutes.
Step 7 . Open the fire to collect the juice, and add diced celery.
Step 8 . After the celery is cut off, add chicken essence and take it out of the pot!
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