Sichuan Pepper Crispy Trio
Tribute vegetable, tripe and beef aorta are each blanched to perfect snap, then drenched in a numbing, aromatic oil poured over Sichuan peppercorns and chilies.
Instructions
- 1
Soak the tribute vegetables.
- 2
Cut the gongcai, beef tripe, and duck gullet into shreds respectively. Add a knotted scallion and 1 tablespoon of salt to the pot of water. Once the water boils, blanch the gongcai for 1 minute, the duck gullet for 40 seconds, and the beef tripe for 10 seconds, then cool and squeeze dry.
- 3
Add the minced garlic and chili powder, pour vegetable oil into the pan, then add the washed and drained dried red chili segments and Sichuan peppercorns. Fry until fragrant and pour over the top.
- 4
Add 1 spoon of salt, sugar, soy sauce, aged vinegar, Sichuan pepper oil, chopped cilantro, and roasted white sesame seeds, and mix well.
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Ingredients
Main Ingredients
- honor vegetablea handful
- beef tripe200g
- yellow throat200g
- Roasted white sesame1 spoon
Auxiliary Ingredients
- Garlic2 clove
- dried red chili5 piece
- Coriander1 piece
- scallion2 stick
- Chili powder1 spoon
Seasonings
- Sichuan pepper1 spoon
- Vegetable oil2 tbsp
- Salt2 tsp
- white sugar1/2 tsp
- Soy sauce2 spoon
- Black vinegar2 spoon
- Sichuan pepper oil1 tsp