Sichuan style meat dumplings

Overview

I don’t know why, but every time I see the Shanxi Qishan Saucy Noodles on the tip of my tongue, I want to drool. Really, I love noodles, and I especially like the soup to be spicy and flavourful. I’ve made it once before, and it’s spicy and fragrant, and the color is red and pretty. But I followed the Qishan Sauce Noodles and added a lot of vinegar. Personally, I think it’s too sour, the meat is sour, and the sourness overwhelms the spiciness. So, today I decided to make a dish to balance out the Qishan noodles and Sichuan noodles, and finally it became my private noodles noodles, hehe

Tags

• preparing meals
• chicken essence
• chili noodles
• cinnamon
• cooking wine
• garlic
• hot pot base
• little fragrance
• msg
• pixian doubanjiang
• pork shank
• sesame oil
• sichuan pepper oil
• star anise
• thirteen incense
• zanthoxylum bungeanum
• fragrant leaves
• ginger
• salt

Ingredients

Steps

1. 1 Minced ginger and garlic

2. 2 Prepare fine chili noodles

3. 3 At the same time, prepare the amount of star anise, cinnamon, bay leaves, grass fruit, fennel, and Sichuan peppercorns

4. 4 Chongqing hot pot base

5. 5 Pixian Doubanjiang

6. 6 Wash and drain pork front leg meat

7. 7 Separate the fat and lean meat, and cut the lean meat into fingernail-sized dices. In fact, I used to chop it, but my husband and wife said it didn't taste meaty, so I cut it into dices. Again, when it comes to delicious food, sometimes you don't have to be too rigid. Isn't delicious food just for the family? Therefore, the demands of the family come first

8. 8 Cut the fat into cubes

9. 9 Heat the pan with cold oil,

10. 10 When the oil is hot, pour in the diced fat pork and stir-fry out the oil over low heat

11. 11 Wait until the oil in the fat is almost gone

12. 12 Pour in diced lean meat and stir-fry

13. 13 When the soup is clear and all the water vapor has been stir-fried, you can add all the prepared spices and stir-fry until fragrant

14. 14 Then add minced ginger and garlic

15. 15 Add a spoonful of Pixian bean paste together

16. 16 Then add half a bag of hot pot base ingredients and stir-fry over low heat until fragrant,

17. 17 Finally, add half a ounce of fine chili noodles and cook together. Remember to use low heat and stir constantly to avoid burning the pot

18. 18 Add a small spoonful of 13 incense

19. 19 Add a few drops of sesame oil

20. 20 There is also pepper oil, add appropriate amount of salt, MSG and chicken essence and it is ready to cook

21. 21 Put the sauteed seeds into a larger container, wait until they cool down, cover and put it in the refrigerator, and eat as you please. However, you must remember that no water is added at all, it is all oil, so that it will not go bad. I always make a lot at one time and eat it for a long time. This saozi is mainly used to make saozi noodles