Hangjiao belongs to the slightly spicy type in the pepper family and is acceptable to most people. Hangzhou pepper can be divided into two types: early-maturing type and late-maturing type. The early-maturing type is green and the late-maturing type is red. Now through artificial cultivation and improvement, there are yellow little Hangzhou pepper, which is very beautiful.
Hangzhou pepper is rich in protein, carotene, vitamin A, capsaicin, capsaicin, volatile oil and minerals such as calcium, phosphorus and iron. It is not only a good seasoning for delicious dishes, but also a good food for warming the middle and dispelling cold, and can be used for diseases such as loss of appetite.
Today, Da Chao Shao uses red little Hangzhou pepper to make a dish. This dish is "stir-fried with Hangzhou Pepper and Black Bean Bean". cured meat is cured meat and sausage.
stir-fried cured meat with Hangzhou pepper and black bean sauce
Recipe Recommendations
- bacon 150 grams
- sausage 100 grams
- Hangzhou pepper 50 grams
- douchi 20 grams
- green pepper 30 grams
- green onion 15 grams
- ginger 10 grams
- broccoli 300 grams
- soy 10 grams
- yellow wine 15 grams
- chicken powder 2 grams
- peanut oil a little
- slightly spicy
- fried
- ten minutes
- ordinary
Steps for stir-fried cured meat with Hangzhou pepper and black bean sauce
1
Main raw materials.
2
Slice peeled bacon and sausage.
3
Heat the stir-fried spoon on fire, add a little oil, add the fermented bean sauce and stir-fry.
4
After stir-frying the fermented soybean to the aroma, add in the chopped green onions and ginger and stir-fry.
5
Then add in the bacon and sausage and stir-fry.
6
After frying the bacon to reveal the oil, add rice wine.
7
Then add appropriate amount of soy sauce and stir-fry.
8
Pour appropriate amount of water into the pan.
9
Simmer the bacon and sausage for 5 minutes to make it taste better.
10
Drain the soup and add the pepper to stir-fry.
11
Stir fry the pepper until soft and fragrant, then add the green bamboo shoots and stir fry for a while. Then, add a little chicken powder to freshen up and stir well and remove from the pan.
12
Start in another pot and blanch and stir-fry broccoli until done.
13
Then size the plate for edge, pour the stir-fried Hangzhou pepper bacon into the middle, and serve on the table.stir-fried cured meat with Hangzhou pepper and black bean sauce Make Tips
Dish Characteristics: Beautiful presentation, golden-red color, rich aroma, savory and slightly spicy, well-balanced meat and vegetables, perfect harmony of flavors.
Friendly Tips:
1. The cured pork and Chinese sausage can be boiled or steamed before stir-frying; in this case, there is no need to add water for braising during the stir-frying process. Since raw cured pork is used this time, add some water and braise for 5 minutes to achieve a softer and more tender texture.
2. As both the cured pork and sausage are salty ingredients, avoid adding too much salty seasoning during cooking. Add just enough to enhance the flavor; otherwise, the dish will become too salty.
3. It is best to reduce the liquid until dry before adding the Hangzhou peppers. This allows the peppers to be stir-fried with the rendered fat from the meat, resulting in a better flavor. If the peppers are added too early and become too mushy, the texture will be poor.
For this dish, mastering the order in which ingredients are added is essential to achieving excellent color, aroma, and taste.