The recipe is white and red, crisp and fragrant, salty and spicy.

material

Ingredients: 200g chicken and 200g jellyfish skin.

Seasoning: 5g onion, 3g sugar, monosodium glutamate 1g, 3g soy sauce, 5g vinegar, 5g sesame oil and chilli oil 10g.

working methods

1. Wash stingrays, shred them, blanch them with boiling water, and then soak them in cold boiling water;

2. The chicken is cooked and shredded;

3. Add soy sauce, vinegar, monosodium glutamate, sesame oil and sugar to make flavor juice;

4. Put shredded onion, shredded chicken and jellyfish silk into a dish, and pour the sauce into a bowl and mix well. Serve with Chili oil.

skill

Grams of food:

Jellyfish skin: Jellyfish should not be preserved with sugar, otherwise it cannot be preserved for a long time.