Red oil jellyfish

Overview

A few days ago, I made a refreshing and classic Xinxinmei shredded jellyfish, and today I’m going to make another one with a strong flavor. The ingredients used are still the same homemade magic weapons that I often use for cold dishes - boiled aniseed soy sauce + homemade Sichuan flavor red oil + Pengpeng's favorite spicy spicy food made from super delicious chili noodles that people can't stop talking about. (The only bad thing is It’s just that the chili noodles are not as thin as the ones we usually buy in the market, so the finished product will look black and slag-like in the end. In fact, it is the chili noodles that are not mushy.) When these three are combined, whether it is a vegetarian dish or a meat dish, it is delicious~

Tags

• cold dishes
• home cooking
• summer recipes
• lunch
• dinner
• homemade sichuan flavored red oil
• ninghuafu balsamic vinegar
• spicy spicy food
• water-haired jellyfish
• soy sauce

Ingredients

Steps

1. 1 Prepare materials. Soak shredded jellyfish in water overnight and rinse until the salty taste is very light. Soak in rice vinegar for 2 hours to remove the fishy smell.

   

2. 2 Add 1/2 spoon of soy sauce (cooked aniseed: see: Garlic and White Meat) into shredded jellyfish

   

3. 3 Pour 2 tablespoons of red oil (please refer to: Homemade Sichuan-flavored red oil)

   

4. 4 Pour in 1 spoonful of Shanxi Ninghuafu balsamic vinegar

   

5. 5 Add 1 tablespoon of oily chili seeds and mix well. (Homemade spicy oil: Stir-fry the aniseed in an appropriate amount of oil over low heat until slightly brown, pour half of the oil and mix with the chili powder, continue to heat the remaining half of the oil over low heat until the aniseed becomes brown, and then pour in the chili oil.)