Pangui
by Fat man
Favorite
Difficulty
Hard
Time
1h
Serving
2
Guokui, a Sichuan snack, tastes crispy and delicious. "
1. Chop half a catty of pork into puree, the finer the chop, the better.
2. After chopped, add chopped ginger, chopped green onion, Sichuan pepper powder, five-spice powder, two spoons of soy sauce, two teaspoons of salt and a little peanut oil.
3. Mix well and wring to work hard.
4. Then make the noodles again. Pay attention, the noodles must be made softer.
5. After making up, add a spoonful of peanut oil and continue to knead.
6. Knead the oil into the dough.
7. After reconciliation, cover with wet cage cloth for 20 minutes. (It is best to knead noodles with lard, but I used peanut oil instead for fear of growing meat.)
8. Once the face is ready, you can start making pot guts.
9. Knead the dough and knead the potion.
10. Spread a layer of oil on the panel and roll the agent into a beef tongue shape.
11. Apply another layer of oil on top.
12. Then spread the meat puree.
13. Roll into a roll.
14. Press flat.
15. Roll into pancakes.
16. Take the pan, add oil, and put in the rolled pan.
17. Bake on both sides until golden brown (note that more oil must be added when brazing, so that the brazed pan can be crispy and delicious).
