Mao Xuewang
by Food Shangxiao Chef-
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. Wash the soybean sprouts, kelp, and enoki mushrooms, pour them into a pot of boiling water and blanch them, then set aside. Pour a little base oil into the pot, add the Pixian Douban, spicy cubes, fry the aroma, add a tablespoon of water, pour the sauteed kelp, bean sprouts, and enoki mushrooms into the fry for two minutes, remove the dishes, and serve. Pour out the soup
2. In another pot, pour a little vegetable oil, add the bean paste, spicy cubes and fry them to 2 tablespoons of warm water, add 5ml chicken essence, 1 teaspoon of Chuanbang head, pepper oil, and boil the water, then add the hairy belly, Boil the venetian leaves and luncheon meat slices for about two minutes, then add a little starch to thicken it
3. Sprinkle the cooked pork belly, luncheon meat, and venetian leaves on the plate that has already filled the kelp, enoki mushroom and bean sprouts. Sprinkle in a handful of chopped chives and garlic. In another pan, pour a little vegetable oil into the peppercorns and fry it (the oil temperature should not be too high at this time, otherwise the peppercorns will be fried), then pour in the Sichuan pepper segments and fry them. Pour the fried chili oil into the plate and sprinkle with coriander and sesame seeds.
Tips:In the last step, the oil temperature of the fried Sichuan pepper section should be 70% hot. If the temperature is too high, the pepper will turn black and paste, which will affect the appearance.
