CHINESE SPICY SNACKS RECIPES

Steps:

• Soak the peanuts with water overnight until you can easily remove the skins.
• Then drain the peanuts slightly and rub the peanuts with both hands forcefully. The skins will be separated. Then peal the remaining skins.
• Transfer the peanuts into an air-tight bag and freeze for 3-4 hours or overnight.
• Place peanuts into a pan and add enough oil to cover. Heat over medium fire until the peanuts start to sizzle and floating on the surface. Transfer out and drain off the oil.
• Re-add around 1/2 tablespoon of oil and fry Sichuan peppercorn and chili pepper shreds until aromatic. Place the peanuts in. Mix with salt, sugar, five spice powder, Sichuan pepper, salt and white pepper.
• Transfer them to an air-tight container, covered and store for 2-3 days until the mala flavor is well absorbed.

Steps:

• Here is an overview of the ingredients used. Sliced chili are extremely sharp, so half of the chili are here cut open and the other half yet.
• The chicken into small pieces chop. The chicken for 30 minutes in a teaspoon of salt, a tablespoon of soy sauce, a teaspoon 5 spice powder, half a teaspoon of sugar, two tablespoons of cooking wine and marinate half a teaspoon of cooking oil.
• Boil some water. Lay the marinated chicken and bring to a boil. Then add a tablespoon of white wine and a few slices of ginger give added. All bring to a boil again. then pick up the chicken from the water and drain.
• blank Heat a little oil in the pan and let fry the drained chicken sharply until it is golden yellow. The little cock now remove from the pan.
• Now drain the accumulated oil in the pan and then enter the chicken back into the pan. For chicken now some salt, cumin and pepper to taste. All stir well.
• The dried chili, garlic, star anise and pepper and fry until aroma rises. give added now freely peanuts and stir well. Now can be served.