Kung Pao Bean Pao
by xianxiantutu
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. After preparing the ingredients, I stole a little lazy and didn't buy tofu for frying, but bought the tofu bubble directly, and cut the bean bubble to add more flavor.
2. Wash the cucumber and cut into small pieces, fry the peanuts and set aside (the steps for frying peanuts can be searched in my recipe).
3. Soak the peppercorns in the water and remove the peppercorns after the water turns yellow.
4. Add half a spoon of cooking wine, 1 spoon of light soy sauce, 2 spoons of sugar, 2 spoons of vinegar, half a spoon of soy sauce, 2 spoons of starch, stir well. You can taste the sweet and sour and salty taste, and then add to your own taste. Be careful not to make the juice too salty, because the Pixian bean paste itself has saltiness during subsequent frying.
5. Put a small amount of oil in the pot, add 2-3 tablespoons of Pixian bean paste (if you like it hot), stir-fry the red oil over medium and small heat.
6. Pour in cucumber and peanuts and stir fry.
7. Pour in bean foam and stir fry for a taste.
8. Pour in the adjusted juice, stir fry evenly, collect the juice on high heat, and add a little salt to the heavy flavor.
9. Serve out the plate.
