Red Oil Jellyfish

Name: Red Oil Jellyfish
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Water Haired Jellyfish; 2 tablespoons Homemade Sichuan Red Oil; 1/2 spoon Soy sauce; 1 tablespoon Ninghuafu Fragrant Vinegar; 1 tablespoon Oily pepper

by Mingyue Dance Tsing Yi

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

A few days ago, I made a refreshing and classic heart-mixed jellyfish, and today I have another heavy flavor.

The ingredients used are still several homemade magic weapons that I often use to mix cold dishes-aniseed soy sauce + homemade Sichuan-flavored red oil + Pengpeng's favorite unstoppable super delicious Chili noodles are made of oily spicy pepper. (The only bad thing is that the chili noodles are not as fine as the ones we usually buy in the market, so the finished product will look black and slag-like in the end, in fact it is chili The noodles are not battered.) These 3 items are combined, whether it’s a vegetarian dish or a cold meat dish, it’s delicious~"

Ingredients

200g Water Haired Jellyfish
2 tablespoons Homemade Sichuan Red Oil
1/2 spoon Soy Sauce
1 tablespoon Ninghuafu Fragrant Vinegar
1 tablespoon Oily Pepper

Red Oil Jellyfish

1. Prepare materials. Soak the water-fat jellyfish in clean water overnight and rinse until the salty taste is weak. Soak in rice vinegar for 2 hours to remove the fishy smell.

2. Put soy sauce in the jellyfish (boiled in aniseed: refer to: garlic white meat) 1/2 spoon

3. Pour 2 spoons of red oil (refer to: Homemade Sichuan-flavored red oil)

4. Pour 1 tablespoon of Shanxi Ninghuafu balsamic vinegar

5. Add 1 tablespoon of oily spiced pepper and mix well. (Homemade oil splash: stir-fry the aniseed on low heat with an appropriate amount of oil until slightly yellow, pour in half of the oil and mix with the chili noodles, continue to heat the remaining half of the oil on low heat until the anise turns brown, then pour in the chili oil inside.)

Tips:
The jellyfish itself already has a salty taste, and soy sauce and balsamic vinegar also have a salty taste, so there is no need to add salt~

Rinse the jellyfish until there is no salty taste, otherwise the finished product will be very salty~

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