Lasansi
Lace vegetables are a beautiful scenery of Hunan cuisine. Hunan cured vegetables with unique flavors can leave you endless aftertaste. This three-shredded sausage is stir-fried using three different cured meat dishes and Hengdong's unique yellow gong pepper. Spicy flavor is the characteristic of this dish.
Recipe Recommendations
- medium spice
- fried
- ten minutes
- ordinary
Steps for Lasansi
1
Cut ginger and garlic into rice respectively
2
Cut the onions into sections for later use
3
Cut the dried yellow tribute peppers into sections about five millimeters long
4
Cut the steamed meat (or bacon), cured pork intestines, and cured pork tongue into thick shreds respectively
5
Bring water to the pot, and put the steamed meat (or bacon), cured pork intestines, and cured pork tongue into the blanching water. When the steamed meat becomes transparent, remove it and drain it in cold water. Set aside
6
Heat the oil in the pan, add the ginger and garlic rice and stir fry until fragrant, add the blanched three shredded wax, add soy sauce and stir well, and cook the cooking wine
7
Add the dried chopped yellow pepper, monosodium glutamate, and salt, stir fry over high heat until the peppers are fragrant, sprinkle with spring onion sections and stir wellLasansi Make Tips
1. Three shredded bacon. As the name suggests, there are three kinds of cured vegetables that can be shredded and stir-fried together. It is not limited to the three ones I have here. 2. Appropriate amount of salt. The reason why it is written this way is because the cured vegetables will basically be salty, so adding salt should be appropriate. 3. Sharp-eyed gourmets may find that I put purple leaves with the onions. That's right, they are perilla leaves. I had never eaten it like this before, and I had an idea. The effect was unexpected. The basil leaves and the taste of these cured vegetables are very consistent.