This oyster-king dish is fragrant. Because the pig's nose looks like Ruyi and the tomatoes sound like "things", it is placed with nine pieces, which means that everything will last forever, so the whole dish embodies the meaning of everything well.
This dish adopts the practice of "Buddhist Yipin Fresh", a specialty dish from my hometown. It has a unique flavor, fresh aroma, mellow taste, and beautiful presentation. It is a popular dish in banquets and family banquets. After being cooked, the pig's nose is tough and elastic, chewy, rich in colloid, and has a unique nourishing feeling. It is deeply loved by people and is considered to be the best part of pork. When cooked with high-quality oyster sauce, it tastes fresh and fragrant. When paired with crispy peppers and dumplings, it is named Yipinxiang.
When eating, use a golden tortilla roll with crispy and fragrant peppers, rice dumplings, and shredded ginger, and put a few slices of rosy and strong oyster sauce pork nose. The taste is rich and has endless aftertaste.
Oyster Huang Yipin Xiang
Recipe Recommendations
- hyorhinis six
- ginger appropriate amount
- dried red pepper appropriate amount
- cornmeal appropriate amount
- chives appropriate amount
- tomatoes appropriate amount
- carrots appropriate amount
- broccoli appropriate amount
- salt appropriate amount
- oyster sauce appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- white sugar appropriate amount
- cumin appropriate amount
- MSG appropriate amount
- sesame oil appropriate amount
- salty and fresh
- burn
- an hour
- senior
Steps for Oyster Huang Yipin Xiang
1
I bought six stewed pig noses, which will be smooth for six or six people. In fact, four of them are enough for three to five people.
2
Sesame oil dumplings, red peppers, ginger. More ginger. Red peppers according to your preference. It is best to choose the one that is not very spicy, because you can eat it directly and it is very crispy and fragrant.
3
Because the top of the pig's nose looks like Ruyi, I give it a slice to make it convenient to set the plate. I don't need it if I eat it at home.
4
Cut the rest into thin slices, the thinner the better.
5
Blanch the water together and cook for a few minutes, boil the water to remove the flavor.
6
Knead corn flour with flour into dough and let stand for 20 minutes.
7
Divide evenly into small portions.
8
Roll round and evenly.
9
Boil the water, roll it out and place it in the pan. Leave it all and steam for another eight minutes.
10
Just reveal them one by one. The cake should be smaller, about the size of a noodle bowl.
11
Roll up a cake, cut it in half and place it under the plate.
12
Put dry red shredded chili pepper and shredded ginger in an oil pan over low heat and stir-fry until golden and crispy. Sprinkle with cumin powder.
13
Pour in the dumplings and stir well, and remove for later use.
14
There is ginger and chilli oil in the pan, stir-fried pork nose slices.
15
Stir fry, add 2 tablespoons of oyster sauce, 2 tablespoons of cooking wine, 1 tablespoon of soft sugar, 1 tablespoon of super soy sauce, and half a bowl of stock stock to boil over high heat and simmer over low heat for 15 minutes. Add the right amount of salt to taste.
16
Collect the juice over high heat, add MSG, and add sesame oil to enhance the flavor.
17
After the stir-fried pork nose slices, pick out the ones that you want to shape, and pour the rest into the arranged corncake. The little tomatoes are all in two and placed on the dough roll.
18
Spread on a layer of fried chili and ginger dumplings.
19
Ruyi shaped pig nose slices are placed on top and decorated with blanched carrot and broccoli.
20
Eat with a cake roll.Oyster Huang Yipin Xiang Make Tips
1. The flatbread can be prepared in advance, or you can use lotus leaf buns or tofu skins to wrap it up; it is just as good.
2. The purchased pork snout must be blanched and boiled for a while; I feel it is much cleaner. The pork snouts I bought were about 7 or 8 yuan each. Sizes vary.
3. Be sure to eat it as soon as possible to prevent the deep-fried dough strips and chili peppers from getting soggy. If eating at home, do not place the deep-fried dough strips and chili peppers at the bottom; just serve them separately.