Stir-fry knife edge chili peppers should be put first and then Sichuan peppercorns, not at the same time. 35xs

Otherwise, there will be an embarrassing phenomenon that when the pepper is fried, the pepper has been fried, or when the pepper is fried, the pepper is still underfired.

But when to put peppercorns, Xu Zhuo has not been able to grasp the opportunity before.

Either the peppercorns are pasted early, or the peppercorns are not yet flavorful when they are late.

In addition, the fire is also very particular, the last time he choked Jianguo out of the kitchen, it was because he couldn't control the heat, which caused the house to be full of the smell of pasty chili peppers.

But now he won't, after all, the skill is in hand, plus the last seafood porridge task has raised the heat to a level, and now the fried knife edge pepper is simply handy.

When the peppers turned slightly brown, Xu Zhuo turned off the heat, took the peppers and peppercorns out of the pot, and put them in a tray to cool.

You can't pile them together after frying, because if the remaining heat is not dispersed as soon as possible, the peppers and peppercorns will become mushy.

Next, Xu Zhuo began to prepare side dishes.

Wash and tear the lettuce first, this thing tastes better than a knife cut by tearing it by hand, and Xu Zhuo can't say the specific reason.

I guess I didn't have a soul when I cut it with a knife.

Peel and slice the lettuce and set aside.

At this time, the pork belly in the pot is almost cooked.

Xu Zhuo lifted the lid of the pot and checked how well the pork belly was cooked. Flash Dance

This inspection is very simple, poke the pork belly with chopsticks, and if the chopsticks can pierce in, it means that it is already OK.

It only takes six or seven years to make garlic white meat, because it is this kind of taste.

If the meat is very mushy, it will lose the characteristics of white meat with garlic.

Soaking the meat in the broth, Xu Zhuo began to prepare the ingredients for the white meat with garlic and boiled meat.

Garlic is essential, and it will be used in both dishes.

After it was ready, the meat slices were almost marinated, and Xu Zhuo began to stir-fry the base dishes.

To make boiled pork slices, the base dish must be fried to absorb the flavor, and the taste is better.

However, the base dish can't be fried too hard, and it basically has to be cooked.

And when stir-frying the base dish, just add a little salt, and you don't need to add any other ingredients.

Some people add bean paste and the like when stir-frying the base vegetables, which is actually wrong.

Because the base dish of boiled meat slices needs to be relieved of the greasy in the meat slices and vegetable soup, so that the whole dish tastes better.

Otherwise, a pot of vegetables from top to bottom, from meat to vegetarian, is all greasy and greasy, and no matter how good the appetite is, people can't eat it.

The oil that has just been fried in the pot has a spicy taste, so it is just right to fry the base dish at this time.

Heat the pan, then pour in the celery, stir-fry and then add the lettuce, add a spoonful of salt and continue stir-frying.

The base dish has a salty taste, and you don't need to put too much. 35xs

Otherwise, the dish will be salty at the end.

When the lettuce is slightly soft, pour in the torn lettuce and stir-fry.

After a minute, turn off the heat and serve in a bowl for later use.

After doing this, Xu Zhuo began to cut the chili pepper at the knife edge.

Crispy fried chili peppers and peppercorns are prone to splashing when you cut them.

Because of the skills in hand, Xu Zhuo learned a skill, that is, before cutting, use a kitchen knife to press the pepper and pepper flat.

In this way, after crushing the peppers and peppercorns, it is much easier to cut them again.

Of course, if you don't want to cut it, you can also mash it with garlic mortar, which makes it taste good, but for some particular people, the pepper pounded in this way has no soul.

In fact, in terms of taste, there is no difference between the two.

Next, start stir-frying.

Put over to wash and re-pour oil into the pan.

Because the red oil is to be fried, the oil in the pan can be slightly more.

After the oil is hot, add the green onion and ginger and star anise and stir-fry until fragrant.

Then add two tablespoons of bean paste, stir-fry the red oil and add water.

Bring to a boil and start seasoning.

Pour in light soy sauce, oyster sauce, sugar, pepper and a pinch of salt.

There is already salt in the bean paste, so you can't add too much salt to avoid saltiness.

After a few minutes of boiling, remove the residue from the pot with a grate.

This is done for the sake of aesthetics, and the appearance of the finished dish will be higher.

Second, you can clean up things like chili flakes in the bean paste to avoid affecting the taste and appetite.

Next, turn down the heat, grab the marinated meat slices and start lowering them into the pan.

The meat slices are also particular, not all thrown into the brain, it is best to scatter them into the pot one by one, so as to avoid the meat slices sticking together and the phenomenon of sandwiching raw meat.

After all the meat slices were put into the pot, Xu Zhuo took the spoon and stirred it to make the meat slices cook more evenly.

Then add a little starch to the pot so that the soup will be thicker and taste better.

After adding the water starch, the meat slices have also changed color, turn off the heat, and pour the meat slices and soup from the pot into the basin with the base vegetables.

Then wash the pot and turn the cooking oil back on for a while.

Taking advantage of the heat of the oil, Xu Zhuo sprinkled a handful of knife-edge chili peppers and minced garlic on top of the meat slices, and in order to increase the flavor, he also sprinkled a little cooked sesame seeds.

Once the oil is hot, pour it over the top.

The spicy and fragrant smell suddenly wafted out of the kitchen.

"Wow, what a good smell!"

Li Hao didn't know when he would come back, so he was standing at the door of the kitchen, staring at the pot of meat in the kitchen with his eyes.

Xu Zhuo was about to take out the pork belly and cut it into slices at this time.

"It's just so time that you're here, bring out this pot of meat, and bring out the rice, and the dish will be ready immediately." ”

Xu Zhuo has a lot of experience in making garlic and white meat, and it was ready in less than two minutes.

Then he changed the braised pork he bought into knives and sliced them on a plate, then drizzled them with chili oil and sesame oil, and it was done.

After a few braised vegetables and garlic white meat were served, Xu Zhuo let them eat first, and he cooked another seaweed soup.

To eat, there must be rice, vegetables and soup to be perfect.

When Xu Zhuo came out of the kitchen with the soup, Li Hao was holding a pot of rice and eating the boiled pork slices made by Xu Zhuo.

Seeing Xu Zhuo come out, he moved Xu Zhuo's position and praised Xu Zhuo's good craftsmanship.

"It's delicious, the slices are very tender and just the right amount of spiciness, perfect for my taste......"

He was sweating profusely and apparently eating well.

Yu Keke and Sun Panpan also nodded and praised: "It's really delicious, and it tastes very good." ”

Xu Zhuo's heart was so happy, he sat down and took a piece of meat with chopsticks and tasted it, it tasted really good. The slices of meat are numb and spicy, making them perfect for rice.

Although there is still a bit of a gap with what Wei Junming did, it is much better than what ordinary restaurants do.

However, not everyone is satisfied.

For example, Yao Meixiang, she felt tasteless: "The heat is well controlled, and the taste is almost the same, but there is too little sea pepper at the knife edge, and there is no spicy taste......