Jingdong fried jelly
Sweet potato jelly (for two people) 700g | Garlic sprouts 2 pieces |
Scallions 1 piece | Garlic 5 petals |
Red pepper 1 root | Pixian Doubanjiang 15 grams |
Thin salt light soy sauce 10ml | Chicken Sauce 5ml |
White pepper 2 grams | White sesame seeds A little |
Step 1
Cut garlic sprouts into sections (the leaves and roots are partially open), cut chives into sections, mince garlic, cut red pepper into sections, and set aside Pixian bean paste.Step 2
Cut sweet potato jelly into small piecesStep 3
Pour a little salad oil into the pot, add garlic sprout segments (roots), chive segments, add 1/2 minced garlic and stir-fry until fragrantStep 4
Pour in Pixian bean pasteStep 5
Stir-fry the red oilStep 6
Pour in sweet potato jelly and stir-fry evenlyStep 7
Pour 10ml thin salted light soy sauceStep 8
Pour in 5 ml of chicken juice and stir-fry until fragrantStep 9
Add minced garlic leaves before servingStep 10
Add red pepper segments and remaining 1/2 minced garlicStep 11
Add white pepperStep 12
Serve on a plate and sprinkle with white sesame seeds.Step 13
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Finished product Cooking tips for Jingdong stir-fried jelly