The practice of frying meat whistle in Sichuan

Sichuan has a long history of fried dumplings, so it is not so easy to make a proper fried dumpling. Every step of frying dumplings is very important. When and what seasoning to put must be accurate, so that fried dumplings will be full of color, flavor and flavor. Whether eaten in person or as a main course, fried dumplings are suitable, nutritious and delicious.

Authentic Sichuan fried minced meat

Cut the meat into small pieces and thin slices. Put it in a boiling oil pan and stir it constantly. The heat should not be too fast or too slow. About three ripe, add a certain amount of ginger foam, remove the fishy smell, stir fry, and then add an appropriate amount of iodized salt. When the meat is half cooked, add vinegar and stir fry; When it is half cooked, add seasonings such as soy sauce and pepper (of course, other suitable seasonings can also be added); When it is half cooked, add a proper amount of red pepper powder, stir and simmer for a while, and then take out the pot. In the meantime, great attention should be paid to controlling the temperature and time. Don't burn too hard. If it is too thick, the meat may be overcooked or burnt, and the burnt Chili noodles will affect the color of the soup. The heat is not enough, the meat is not cooked, the fishy smell of the meat can't go away, and the spicy taste is too deep. Only by controlling the heat can the meat be tender and spicy, and the oil be bright red and not so spicy. This is the most basic method of making minced meat.

The practice of entering soup dishes

Black fungus, soaked in warm water, chopped for later use.

Slice tofu, add hot oil, fry until the eggs are yellow, take out of the pan and cut into small diamonds for later use.

Eggs, fried into egg skins, cut into small water-like pieces, and set aside.

Day lily (day lily), soaked in warm water, cut into about 1.5 cm for later use.

Leek or garlic sprout, garlic sprout is the best. Wash, dry, cut into small pieces, and keep the vegetables.

Bottom course: usually carrots, cut into small pieces. If the minced meat has just come out of the pot and there is still a proper amount of minced meat in the pot, it is best to fry it directly. You can also put a proper amount of scorpion heating pot in the cold pot, then pour carrot powder, stir fry with high fire, and add iodized salt. When half-cooked, simmer slowly with a small fire and turn it frequently. Be sure to simmer the water in the pot. When the dish is almost cooked, add seasonings such as monosodium glutamate and pepper. In this process, the oil and spicy taste should be properly controlled according to the proportion of the seeds and vegetables in the hot pot. There are traditional handmade noodles and machine pressed noodles: the handmade noodles should be tough and firm, and the boiled water should be shiny. Usually, the dough is cooked, kneaded, covered with a wet cloth for five or six hours before rolling, so that the dough is tough, easy to roll thin, shiny and smooth when boiled. Machine dough pressing is mostly used when there are many relatives and friends such as weddings, funerals and weddings, saving manpower and time.