Sichuan cuisine is crispy

Sichuan cuisine is very famous for its crispy flavor and is one of the must-have seasonings for Dandan noodles. Different from ordinary minced meat, the crispy diced pork is fried but not burnt. The color is dark yellow, crisp and crisp, and it tastes crispy and fragrant when chewed. Bashi ~~~

Recipe Recommendations

the minced pork appropriate amount
chives appropriate amount
sweet sauce appropriate amount
brown sugar appropriate amount
cooking wine appropriate amount
salt appropriate amount
MSG appropriate amount
pepper appropriate amount

salty and fresh
braised
half an hour
ordinary

Steps for Sichuan cuisine is crispy

The main ingredients are: half a catty of ground pork meat, sweet flour sauce, brown sugar, shallot, and cooking wine.

Heat is very important. It is better to use a low heat. Add the ground pork meat before the pan is hot.

Stir fry over low heat, and the meat paste gradually spreads.

When the meat begins to turn white, cook a little cooking wine.

Stir fry dry.

Continue to stir-fry until the minced meat starts to spit out slightly.

Add a small piece of brown sugar.

A tablespoon of sweet noodle sauce.

Add salt, pepper, and MSG and stir well and remove!

The minced meat has an attractive brown color (if the color is light, you can add a little soy sauce).

After the noodles are cooked, put them into a seasoned bowl, sprinkle with a little crispy dough, and a bowl of fragrant crispy noodles is ready!