Gongbao processes fresh and delicate animal raw materials into small dices, after sizing, and then puts them into an oil pan and stir-fry until they are broken. Remove and control the oil, pour them into a stir-fried seasoning pan and evenly wrap them with thick juice. Then stir fry them into vegetables, which belongs to a cooking technique of Sichuan cuisine.
Gong Bao Suding: Soak the high-quality shiitake mushrooms produced in Shenlongjia, and cut them into small dice; the shiitake mushrooms are oiled and paired with cucumber, green pepper and peanut kernels. The aroma of onions and the spiciness of dried red peppers are added with the mixed sweet and sour sauce, and stir-fry.
The dishes are sweet, sour and spicy, crispy and not greasy. It not only has the flavor of Gong Pao dishes, but also has a crisp and tender taste. Whether you are meat lovers or vegetarian eaters, this dish is a good meal dish in terms of nutrition and taste in the hot summer...
Family version of Gong Bao Su Ding
By EmelyStanton
Recipe Recommendations
- dried mushrooms 40 grams
- cucumber 1 piece
- cooked peanuts 1 bowl
- green pepper of 2
- onion of 1
- dried red pepper of 5
- cooking oil 3 teaspoons
- pepper powder 1 teaspoon
- black pepper 1 teaspoon
- Zhenjiang vinegar 3 teaspoons
- steamed fish oyster sauce 3 teaspoons
- salt appropriate amount
- sesame oil appropriate amount
- white sugar 1 teaspoon
- sweet and sour
- explosion
- ten minutes
- ordinary
Steps for Family version of Gong Bao Su Ding
1
Prepare dried mushrooms, green peppers, onions, and dried red peppers.
2
Prepare cucumbers and cooked peanuts.
3
Prepare balsamic vinegar and steamed fish soy sauce.
4
Soak dried mushrooms in advance.
5
Wash cucumbers, green peppers, mushrooms, etc. and dice.
6
Peel the cooked peanuts; cut the onions into small pieces, and cut the dried red peppers into sections.
7
Put Zanthoxylum bungeanum powder, pepper powder, white sugar, salt, and sesame oil into a bowl, add balsamic vinegar and steamed fish soy sauce, and mix well to form a sauce.
8
Heat the oil in the pan, fry the mushrooms until wrinkled, and serve for later use.
9
Leave the oil in the pan, saute the dried red peppers until fragrant, add the green peppers, and stir well.
10
Pour in the cucumber and stir quickly.
11
Pour in the mushrooms and stir-fry well.
12
Pour in the sauce and stir fry quickly; add the peanuts, wrap the ingredients in the sauce and serve in a bowl.Family version of Gong Bao Su Ding Make Tips
1. You don't need too much oil to fry mushrooms. 2. Adjust the juice in advance for easy use. 3. If you don't like pepper powder, you can also use pepper grains. 4. The use of sugar can be determined according to personal taste.