Hello everyone, I am Amanda
Dragon Boat Festival is coming
It shows that this summer is coming.
When it comes to the Dragon Boat Festival, everyone calls it the scorpion festival.
In fact, I have done a lot of scorpions in previous years.
I will not do this year.
If you haven't learned to be a scorpion yet?
You can click this link to see
This year I want to introduce aside from the scorpion
Also suitable for the ingredients is Huang Qi
In fact, it is also in our tradition.
A seasonal ingredient that is very suitable for eating at the Dragon Boat Festival.
Because the succulent meat at this time will be particularly tender.
Many people may think that Huang Wei is very troublesome to handle at home.
It’s actually a lot simpler than you think.
Because Huang Wei bought it.
You can directly ask the stall owner to help you kill like this.
There are even places that can help you cut it.
But I still like to keep it relatively complete.
Go home and simply clean it.
Remove blood from the surface
Burn a pot of water
Put a small onion
a large spoon of cooking wine
When the water is boiling, turn off the fire.
Put the jaundice in and burn it for about 15 seconds.
Soon it will be fished out
Drain the cold water
This can completely remove the mucus from the scutellaria
Thereby greatly removing the astringency
The burnt jaundice is no longer slippery.
Also better cut
Cut the skin down with the tip of the knife in the middle
Then cut the section, this is the silk
Then the ingredients are cut into green onions.
There is also a piece of pork belly.
In the general restaurant, fried scallions like to use lard to add flavor.
But I would prefer to fry a few slices of pork in it.
Increase oily and not too greasy
You don't need too many thin pieces to be enough.
Garlic ginger is rubbed into mud
Put two spoons
a large spoon of cooking wine
Soaking a teaspoon
About one-half of the sugar
Tune into juice
Because after a while, the pot will require faster hand speed.
Prepare the juice in advance to avoid a fuss in a while
a large spoonful of corn starch plus two tablespoons of water
Water starch
Oil pan hot pot cold oil
It’s the oil after the pot is hot.
Stir fry pork for a while
To the yellow
Put some lard out
Sauté the ginger and half of the garlic
Immediately smashed the wire and fry a few times.
Immediately drain the juice
Add a small bowl of water at the same time
The whole process of frying is very fast
Let the soup in the pot cook for a while.
It’s almost half a minute.
Starch starch
At this time, the soup is very rare.
After the hook is finished, it will all be wrapped in the silk.
You can also pour a teaspoon of balsamic vinegar before the pot
Pour it from the side of the pot
After the vinegar is exposed to the hot pot, there will be no acetic acid.
But it can increase the sense of layering
Turn off the fire and sprinkle white pepper
You can get out of the pot
This time is not over yet.
Place the chopped green onion and the remaining garlic
Take another small pot
Heat up about two tablespoons of vegetable oil
To the extent of slightly white smoke
Spilled on garlic chopped green onion
This is the word "sounding oil" in the name of the dish.
There shouldn’t be too much soup in the oily silk plate.
But just the right ones are all wrapped in the surface of the silk
The silk itself is very tender and thornless.
So wrapped in a rich sauce
It’s the kind of dish that I can’t help but see when I see it.
Mix the garlic well before eating.
This dish is very popular in Shanghai and in Jiangsu and Zhejiang.
Its traditional practice is the kind of very thick red sauce
Will use a lot of lard and sugar to taste
Then my version is relatively oily and light.
But the taste is definitely not discounted.
Let's try it at home if you have time.
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