Health benefits
Zanthoxylum bungeanum: dehumidification
Ingredients
Chaoshou ( 15 pieces ) | Small green vegetables ( A few ) |
Oil, salt ( a little ) | Cooking wine, starch ( a little ) |
Light soy sauce ( a little ) | |
Panthoxylum bungeanum ( A little ) | Chili oil ( A little ) |
Fuel consumption ( a little ) | Sugar ( a little ) |
Lao Gan Ma ( a little ) |
How to make Chongqing Lao Ma's copying hands
1.Chop the lean meat into pieces, add cooking wine, salt, light soy sauce, oil, sugar and starch and stir evenly
2.Prepare hand-writing leather and a bowl of water
3.Meat filling Put it below
4.Roll up
5.Use some water to stick the two ends
6. Wrapped
7. Boil the water in the pot, add Salt, oil, bring to a boil
8.Bring it to a boil
9.Wash green vegetables and prepare them when cooking rice
10. Boil it with your hands, let it float, and it’s ready.I have more meat filling, so let it simmer for a while
11.Put it into a bowl
13. Put it in a bowl
14.Saute Sichuan peppercorns with a little oil
15.Add a little Laoganma hot sauce to make it fragrant
16.Pour into the bowl
17.I will add a hard-boiled egg, a little chili oil, and a little pepper
18.Plating
Tips
Pour in the oily aroma of Sichuan peppercorns to create a special numbing aroma.Add appropriate amount of Sichuan peppercorns and spicy oil according to personal preference, and mix and match vegetables as you like
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
