The method of stir frying liangfen

Health benefits

Douban Sauce: Maintaining Skin and Mucosal Health

Peanut oil: Delaying aging, antioxidant, anti-cancer and anti-cancer properties

Sichuan peppercorns: maintaining skin and mucosal health

Ingredients and materials

1 pound of cold noodles

1 tablespoon Douban sauce

1 tablespoon Pixian Douban Sauce

Peanut oil in moderation

Salt in moderation

A little chicken essence

A little sesame oil

Moderate amount of scallions

Moderate amount of ginger

2 cloves of garlic

4-6 Sichuan peppercorns

The method of stir frying liangfen

1. Cut scallions, ginger, and garlic for later use.

2. Cut the jelly into cubes of about 1 centimeter for later use.

3. Take a tablespoon of Douban sauce and set it aside.

4. Heat up the wok, add an appropriate amount of peanut oil, deep fry Sichuan peppercorns until fragrant, remove from the wok, stir fry scallions, ginger, and garlic until fragrant, then add a spoonful of Pixian Douban sauce. (More oil than usual when cooking)

5. Stir fry Pixian Douban sauce until it turns red oil, then add Douban sauce and stir fry until fragrant.

6. After stir frying Douban sauce until fragrant, add liangfen and stir fry with a little salt.

7. When stir frying liangfen, keep stirring to prevent it from sticking to the pan. Fry the liangfen until it turns golden brown, add a little chicken essence, pour in sesame oil, and turn off the heat.

8.After stir frying, put it on a plate and sprinkle with scallions.

Tips

1. Stir fry more liangfen than usual to prevent sticking to the pan and create a burnt and fragrant taste.

2. The garlic flavor must be added to make it delicious. Finally, scallions can be replaced with green garlic sprouts.

3. Use less salt, even Pixian Douban Sauce should have a salty taste.

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