Pea Jelly
1 jin (500g)
Salt: appropriate amount
Chicken bouillon: appropriate amount Aromatic vinegar: appropriate amount Cilantro: appropriate amount Sesame oil: appropriate amount Chili oil: appropriate amount 1. Prepare all the ingredients. 2. Take a small bowl and add light soy sauce and steamed fish soy sauce. 3. Then put in two pieces of rock sugar.4. Place in microwave and heat on medium-high for 1 minute until rock sugar dissolves. 5. Wash the pea jelly and cut into small strips, then place on a plate. 6. Heat oil in a wok, add minced garlic and a pinch of salt, stir-fry over low heat until fragrant. 7. Pour the fried garlic oil into a bowl with light soy sauce, then add one tablespoon of aromatic vinegar and a little chicken essence, mix well. 8. Add a little more oil to the wok, then add fermented black beans and Pixian bean paste, stir-fry over low heat until fragrant. 9. Add 2 grams of Sichuan pepper powder and continue stir-frying until aromatic. 10. Once red oil is released, turn off the heat. 11. Pour the garlic oil over the pea jelly. 12. Top with the stir-fried fermented black beans and bean paste, sprinkle with cilantro, drizzle with red oil, and sesame oil. Ready to serve.