Mala Xiang Guo (Spicy Numbing Stir-Fry Pot)

Name: Mala Xiang Guo (Spicy Numbing Stir-Fry Pot)
Total time: 45 min
Yield: 4 porsiyon
Cuisine: Turkish
Ingredients: 2 g bay leaf; 100 g Bean sprouts; 150 g broccoli florets; 20 g Chili oil; 30 g chili peppers; 1 g Cinnamon stick; 15 g Dark soy sauce; 50 g Doubanjiang; 100 g enoki mushrooms; 100 g fish balls; 40 g garlic; 30 g ginger; 150 g lotus root; 200 g Napa cabbage; 20 g Oyster sauce; 100 g Pork belly; 150 g potato; 50 g scallions; 10 g sesame oil; 30 g Shaoxing wine; 150 g shrimp; 15 g Sichuan peppercorns; 200 g sirloin beef; 30 g soy sauce; 2 g Star Anise; 10 g sugar; 100 g Tofu Puffs; 100 g vegetable oil; 100 g Wood ear mushroom

⏱️ 45 dk 🔥 869 kcal 🍽️ 4 porsiyon

Malzemeler

Malzemeler
2 g bay leaf
100 g Bean sprouts
150 g broccoli florets
20 g Chili oil
30 g chili peppers
1 g Cinnamon stick
15 g Dark soy sauce
50 g Doubanjiang
100 g enoki mushrooms
100 g fish balls
40 g garlic
30 g ginger
150 g lotus root
200 g Napa cabbage
20 g Oyster sauce
100 g Pork belly
150 g potato
50 g scallions
10 g sesame oil
30 g Shaoxing wine
150 g shrimp
15 g Sichuan peppercorns
200 g sirloin beef
30 g soy sauce
2 g Star Anise
10 g sugar
100 g Tofu Puffs
100 g vegetable oil
100 g Wood ear mushroom

Hazırlanışı

Blanch the potato, lotus root, broccoli, wood ear mushrooms, and bean sprouts in boiling water for two minutes, then drain thoroughly.

Marinate the pork belly, sirloin beef, and shrimp with 30g of Shaoxing wine to prepare them for stir-frying.

Heat 100g of vegetable oil in a wok and flash-fry the Sichuan peppercorns, ginger, garlic, scallions, bay leaf, cinnamon, and star anise for 15 seconds.

Mala Xiang Guo (Spicy Numbing Stir-Fry Pot)

Malzemeler

Hazırlanışı

🤖 Tarifin devamı GustoBot'ta!