Golden Soup Spicy Thousands of Silk
1.
Prepare the ingredients, chop the hot pepper, and dice the ginger, green onion, and garlic. In a small bowl, add a little sugar, a little vinegar, an appropriate amount of soy sauce, and water starch, and mix thoroughly to form a flavored juice for later use.
2.
Thousand sheets, cut into thin shreds, put in boiling water and immerse in cold water for about 1 minute, remove and drain the water for later use.
3.
Heat the wok until the corn oil is added, then add the minced pork and stir fry.
4.
When the minced meat turns white, add Pixian Douban, minced soaked chili, ginger and garlic, stir-fry well, and cook in appropriate amount of cooking wine, continue to stir-fry.
5.
Stir-fry until the minced meat is fragrant and colored, add some dark soy sauce and stir-fry.
6.
Add appropriate amount of water, and add chicken essence and stir well.
7.
Put in the drained water, stir fry evenly and cook for a while.
8.
When the soup is boiled until Qianzhangsi is slightly soft and red, cook in the pre-adjusted sauce, add a little pepper powder and gently push until the soup is slightly thicker, then it will be out of the pot; sprinkle with chili before serving Flour, shortcrusted peanuts, chopped coriander.
9.
Cook until the soup is slightly soft and red, hook in the pre-adjusted sauce, and add an appropriate amount of pepper powder and gently push it until the soup becomes slightly thicker. Sprinkle a little chili powder, crispy peanuts, diced green onions or chopped coriander before serving.
Tips:
Thousand sheets must be cut as finely as possible to have a better taste. The sugar and vinegar in the sauce only play a role in reconciling the taste in the dish, and it cannot have the sweet and sour feeling. If the Pixian watercress used in the dish is not available , You can also use other hot sauce instead.
