Health benefits
Doubanjiang: maintain healthy skin and mucous membranes
Peanut oil: delay aging, antioxidant, anti-cancer and prevent cancer
Sichuan peppercorns: Maintain healthy skin and mucous membranes
Ingredients
Jelly ( 1 Jin ) | Doubanjiang ( 1 tablespoon ) |
Peanut oil (appropriate amount) | |
Salt ( An appropriate amount ) | Chicken essence ( A little ) |
Sesame oil ( a little ) | Onions ( Moderate amount ) |
| Ginger ( appropriate amount ) | Garlic ( 2 cloves ) |
Zanthoxylum bungeanum ( 4-6 capsules ) |
How to make stir-fried jelly
1.Cut onion, ginger and garlic and set aside.
2. Cut the jelly into cubes of about 1 cm and set aside.
3.Take a large spoonful of bean paste and set aside.
4. Put an appropriate amount of peanut oil in the wok, fry the Sichuan peppercorns until fragrant, take out the green onion, ginger and garlic.Stir-fry until fragrant, then add a spoonful of Pixian bean paste.(More oil than usual for cooking)
5. Stir-fry Pixian bean paste into red oil, and then Add bean paste and stir-fry until fragrant.
6. After the bean paste is fragrant, add jelly and stir-fry with a little salt.
7. When frying the jelly, keep stirring to prevent it from sticking to the pan.Fry the jelly until it turns brown.Add a little chicken essence, pour in sesame oil and turn off the heat.
8. After frying, put it on a plate and sprinkle with chives.
Tips
1.Stir-fry jelly more than usual to prevent sticking to the pan and create a burnt texture.
2.Garlic must be added to make it taste delicious.Finally, green garlic sprouts can be used instead of chives.
3.Add less salt.Both Pixian Doubanjiang and Pixian Doubanjiang must be salty.
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