Using ingredient peanut oil for deep-frying
Scallops In Szechwan Spicy Sauce
- 6 green onions
- 2 garlic (cloves)
- 1/2 through the middle
- 950 ml peanut oil for deep-frying
- 190 gr scallops
- 30 ml soy sauce (light)
- 30 ml peanut oil (fresh)
- 16 ml dry sherry
- 7 ml rice wine vinegar
- 2 gr ginger (finely grated fresh)
Sichuan Dry
- 1 green onion
- 700 ml peanut oil for deep-frying
- 500 gr string beans
- 65 gr pork butt (ground)
- 30 ml chicken stock
- 16 gr ginger (minced)
- 10 ml dark soy sauce
- 9 gr preserved sichuan preserved
- 8 gr shrimp (dried)
- 8 gr garlic (finely chopped)
Chicken Wings In Five Spice
- 12 chicken wings
- 1/2 five-spice powder
- 950 ml peanut oil for deep-frying
- 240 ml water chestnut flour
- 30 ml soy sauce (light)
- 30 ml dry sherry
- 2 gr ginger (freshly grated)
Sesame Almond Chicken Wings
- 2 egg whites (beaten)
- 1 chinese dip sauce
- 950 ml peanut oil for deep-frying
- 16 gr rice flour
- 16 gr cornstarch
- 16 gr sesame seeds
- 16 gr almonds (ground)
- 16 ml soy sauce (light)
- 16 ml chinese rice wine
- 4 gr wheat flour