1. There are diced mung bean jelly in the market. Go home and wash and cut into long strips for later use.
2. Dice green pepper, shred green onion, cut garlic into garlic, wash and cut parsley, spicy spicy pot seasoning bag and other seasonings are ready
3. Drain the jelly with water and put it on a plate. Spread the green pepper evenly on top of the jelly, then put the garlic on the top of the green pepper diced, then pour half a bag of spicy sauce pot seasoning, heat up the pot and put the pepper under the hot oil until it has a fragrance. Use a small colander to put the pepper Skim off the grains, then pour it on top of the seasoning and garlic, and sprinkle some sesame seeds.
4. Finally add sugar, balsamic vinegar, seafood soy sauce, monosodium glutamate, sesame oil, shredded green onion and coriander and mix well!
Tips:Generally speaking, the seasoning and ratio of Sichuan cuisine is more complicated, because it affects the change of taste. Today I tried this jelly mixed with the seasoning of the spicy hot pot, it really tastes not bad, but at home. If you have peanuts, you are lazy. If you have peanuts, it would be perfect.
There is also that foodies sometimes do not have to stick to some specific patterns and collocations of cooking. Sometimes different seasonings and ingredients will become rotten and magical under our hands. I think this is because foodies are born with a kind of delicacy. The feeling in the middle, so you can continue to innovate!
