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Sichuan and Sichuan classic dishes: back to pot crescent bone

1. Wash the crescent bone, put it into a pressure cooker, add half the water of the bone, a piece of beaten ginger and a small amount of yellow wine, boil it in high heat, turn it to low heat and press it for 15 to 20 minutes after steaming, take it out and cool it, then cut it vertically to the bone.

2. Wash and blanch black fungus hair.

3. Chop the Douban sauce and Douchi together.

4. Cut green garlic and red pepper into small pieces. All ingredients are as follows.

5. Stir fry the Douban Douchi sauce over low heat until the oil comes out and cut the crescent bone.

6. When the crescent bone is evenly fried with red oil, add half spoon of sugar, proper amount of soy sauce and rice wine, and continue to stir.

7. Add garlic, agaric, and Red Peppers after stir frying the crescent bone. Stir fry until the garlic is soft. Add coriander and a few drops of balsamic vinegar. Mix well to make the pot.

Tips: 1. The oil is a little bit more than the stir fried pork, because the moontooth bone will not produce oil. 2. Make sure to fan out the red oil on a small fire. 3. Douban sauce is very salty. Don't add too much soy sauce. 4. A few drops of balsamic vinegar before starting the pot won't have sour taste, just add fragrance to get greasy, don't add if you don't like it.