CHINESE SALT AND PEPPER RECIPES

Steps:

• Dry roast the peppercorns in a frying pan over medium-high heat for 3-4 minutes or until fragrant. Use a mortar and pestle to grind the peppercorns and the salt to a fine powder. Transfer to a small bowl. Pour enough oil to deep fry into a wok or saucepan over high heat. Combine the plain flour and rice flour in a large bowl. Pat the squid pieces with paper towel to remove excess moisture. Generously season the squid pieces with the salt mixture. Coat pieces of squid in the flour. When the oil is hot, fry the squid in batches for 2-3 minutes or until light golden in colour. Drain on paper towel. Heat 1 tsp of vegetable oil in a clean wok or frying pan. Add the garlic, spring onion and chillies and stir-fry for 30 seconds. Add the squid pieces and a little more of the salt mixture and stir-fry until well combined. Transfer to a serving plate. Serve with lime wedges.

Steps:

• Ingredients: glutinous rice, flour, salt and pepper soaked for more than 2 hours
• The glutinous rice that has been soaked for more than two hours to control the moisture, put it on the chopping board and crush it with a rolling pin
• Just roll it into some coarse particles
• Put the crushed glutinous rice into a basin and add the same amount of flour
• Hecheng a moderately soft and hard glutinous rice dough (dumpling noodles are soft and firm)
• Knead the mixed dough
• Roll out into a thick slice with the back of the knife
• Use a knife to cut into two-centimeter square pieces
• Put the oil in the pot to heat up, put 60% of the heat into the cut raw sashimi
• Medium fire to
• Deep-fried until all the rice crusts in the pan float, golden and crispy, you can remove them
• Add salt and pepper powder to the cooked rice crust while it is hot, mix well