Biebie Sichuan dish

Raw rice crust 40g, sea cucumber 50g, sliced chicken 50g, sliced prawn 50g, fresh mushroom10g, winter bamboo shoots15g.

2g of pickled peppers, 70g of vegetable oil, 5g of chicken oil, 3g of egg white, 6g of salt, 2g of sugar, 8ml of cooking wine, monosodium glutamate 1 g,

8 grams of onion slices, 2 grams of ginger slices, 4 grams of garlic slices and 5 grams of starch.

Production process 1, sea cucumber washed and changed into butterfly slices. Add salt, monosodium glutamate, cooking wine, egg white and lake to chicken slices and shrimp slices respectively.

Powder sizing. Sea cucumber produces water with hairy soup.

2. Slice the winter bamboo shoots and blanch them with boiling water. Slice fresh mushrooms, slice peppers like eyes.

3. Put oil into the pan, and fish out the chicken slices and shrimp slices separately.

4. Stir-fry the onion and ginger with low fire, rush into the soup, cook for a while, remove the onion and ginger, and add chicken slices, sea cucumber and prawns.

Winter bamboo shoots, pickled peppers, onions, ginger and garlic, add sugar, salt, cooking wine and monosodium glutamate, taste good, and thicken with water starch after the juice is boiled.

Pour chicken oil on it and put it in a soup bowl.

5. Break the crispy rice into small pieces, fry them in 80% hot oil to make them look yellow, put them in a concave basin, and serve them together with the three fresh ingredients.

Table, pour the three delicacies on the rice crust and make a hissing sound.

Flavor features crisp and tender taste, salty and slightly spicy taste.