Ingredients: 50 grams of noodles, small rapeseed to taste, chili oil, Sichuan red pepper 250 grams, safflower pepper 40 grams, salad oil 50 grams, rapeseed oil 1000 grams, green onion 40 grams, ginger slices 30 grams, star anise 3, 3 yamana, 10 pieces of fragrant leaves, a small piece of cinnamon, 1 gram of cumin, 1 gram of white buckle, 1 grass fruit,
Ingredients: green onion, pork filling 500 grams, sprouts 120 grams, ginger 30 grams, soybean soy sauce 20 grams, soy sauce 30 grams, soy sauce 30 grams, monosodium glutamate 15 grams, chicken powder 15 grams, pepper noodles 8 grams, salad oil 30 grams, pepper noodles 10 grams, sauce salt 65 grams, monosodium glutamate 100 grams, chicken powder 120 grams, pepper powder 5 grams, soybean soy sauce 250 grams, pepper noodles 15 grams, aged vinegar 200 grams, sprouts 200 grams, soy sauce 500 grams, sesame oil 15 grams, mazi vine oil 15 grams, garlic paste
method
1. Stir-fry the meat and set aside: first sauté the minced ginger until fragrant, then add the minced meat and stir-fry over low heat until fragrant, then add the sprouts and stir-fry until fragrant
Add seasoning.
2. Put the chili oil ingredients: put it in the pot and stir-fry until fragrant, let it cool and then put it in a crusher and crush it for later.
3. Heat the cayenne oil in the pot, add the others, and simmer the ingredients to turn off the heat. When the oil temperature drops to 120 ° C, add the chili noodles prepared in step 2.
4. Mix ingredient 4 together and put a spoonful into a bowl.
5. Cook the noodles in a pot of boiling water, remove them and put them in a bowl of Dan dan noodle juice, add the sautéed meat and blanched small rapeseed.
Selected from the book "Neutralizing new national dishes", all rights reserved.