Family version of sad jelly

Overview

The first time I ate sad jelly in Luodai Ancient Town, I thought it was very spicy. As a Hunanese, I was not used to the taste of Sichuan peppercorns at that time. But now that time has passed, I like the spicy feeling of Sichuan peppercorns. Sad jelly has a meaning of longing for my hometown, which just expresses my inner thoughts.

Tags

• cold dishes
• chicken essence
• chili oil
• coriander
• five spice powder
• garlic
• hot pepper
• jelly
• onions
• pepper noodles
• pixian douban
• sprouts
• tempeh
• vinegar
• water starch
• soy sauce

Ingredients

Steps

1. 1 Prepare ingredients, mash garlic into garlic paste, add boiling water to make garlic paste; mince peppers, mince green onions, cut coriander into sections, mince black bean paste, and mince watercress.

   

2. 2 Add oil to the pan. When the oil is 50% hot, stir-fry the chopped tempeh until fragrant, then add the watercress and sauté until fragrant. Then add soy sauce, chicken essence, pepper, and five-spice powder and stir-fry slightly until fragrant. Finally, thicken with water starch to form a sauce.

   

3. 3 Cut the jelly into 2cm square strips, scald in boiling water and serve.

   

4. 4 Arrange on a plate, pour the previously prepared black bean sauce, then add chili oil, vinegar, garlic juice, pepper noodles, chopped bean sprouts, and sprinkle with chopped green onion and coriander.