1 red pepper 2 pounds
2 cooking oil 1 kg
3 pounds beef or a big meat (lean meat)
Salt 3 2 4
Sugar 2 2 5
Ginger 3 2
Pepper face a two
Sweet soybean paste 5 2 10
Peanut 3 2 (after frying crushed)
Sesame 2 2 (after frying crushed)
Method: Heat the oil to cut into the post-Bacheng Rouchao a will, then into the chopped peppers and spices over low heat fry for half an hour, finally into the flour paste, stirring MSG can
There are a lot of Sichuan dish is spicy flavor, or marked taste, therefore, there is not a cylinder spicy authentic, spicy fragrant full-bodied mature oil Spicy, and thus was able to make a product Shanghao dish key. In Sichuan, the people, there are mature oil Spicy home, but the Spicy deep-fry at home can really achieve the color Hongliang, spicy but not dry, mellow flavor, lingering aftertaste, and is not too much.
Refining diesel oil, we must first pay attention to the quality of pepper, dried chilli seeds to be less flesh, color, oil lubrication Hongliang; Secondly, we must pay attention to varieties of hot pepper mix, Guizhou Zhao Tianjiao, Kawanishi Bazi specialty of the two gold bars, Chongqing and Guizhou area The millet pepper, three pepper according to the ratio of 4:4:2 with a good, to Wei Huo drying, Daocheng pepper face, such as red pepper powder, with a ruddy Zhao Tianjiao, two bars of the mellow, the strong fresh millet pepper , gets in the eyes bright, fragrant nose into the entrance until after the layers of spicy.
As for the final refining, but also is to have a sub-fine and ingenuity, roughly method is: According to vegetable oil into a 5, the weight of red pepper powder into a stock preparation, vegetable oil refining cooked wok, add onion, Ginger, pepper amount, deep fry sallow, the fish out No, wait until the oil temperature down troughs twelve months later, when hot, then stir into the thin surface of three kinds of peppers.
In addition, Lithospermum and grass need to put a little fruit wok refining, during which stirring constantly to use a shovel to allow the oil temperature and hot-dip slowly out of chili peppers and spices inside the flavor and color to. Until the time of color flush pepper smell of incense, it will be refining of oil in pan to move aside and let cool slowly. Such as suspected marked oil refining out enough flavor and intensity, then you can be required in the refining process of adding star anise, nutmeg and so on. In short how the choice depends on the marked oil refining What is the purpose, if made dish of seasoning, then the heavy hand, the spice flavor of this dish will taste Yan Qu.
