Kung Pao Dragon Flower (Crocodile)

Name: Kung Pao Dragon Flower (Crocodile)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 350 g Crocodile meat (soaked and washed clean, sliced, scored with a crosshatch, cut into cubes, and coated with salt, egg white, and starch); 50 g Fried skinless peanuts; 50 g Green and red peppers (washed, seeded, and cut into large cubes); 2 Egg whites (for coating); 1000 g Cooking oil; 25 g Chili oil; 25 g Cooking wine; 25 g Rice vinegar; 25 g Soy sauce; 35 g Sugar; to taste Salt (for coating); 15 g Sichuan peppercorn powder; 5 g MSG; 15 g Dried chili segments; 25 g each Chopped scallion and ginger; 25 g Starch (for coating)

Diced crocodile meat is lightly battered and stir-fried with green and red peppers, peanuts, and other ingredients until golden.

50 min

Easy

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Ingredients

Crocodile meat (soaked and washed clean, sliced, scored with a crosshatch, cut into cubes, and coated with salt, egg white, and starch) 350 g

Fried skinless peanuts 50 g

Green and red peppers (washed, seeded, and cut into large cubes) 50 g

Egg whites (for coating) 2

Cooking oil 1000 g

Chili oil 25 g

Cooking wine 25 g

Rice vinegar 25 g

Soy sauce 25 g

Sugar 35 g

Salt (for coating) to taste

Sichuan peppercorn powder 15 g

MSG 5 g

Dried chili segments 15 g

Chopped scallion and ginger 25 g each

Starch (for coating) 25 g

Instructions

Preparing and Marinating

Soak and rinse the crocodile meat clean, slice into 1.5 cm thick pieces, score with a crosshatch pattern, then cut into rectangular cubes. Place in a bowl, add salt, egg white, and starch, and mix well to coat. Wash the green peppers, remove the inner ribs, cut into large cubes, and set aside.

Making Meatballs (apparent source typo)

Heat a wok over the fire, add oil until hot, add star anise and chopped scallion-ginger-garlic to release the fragrance, add chicken broth, simmer for 10 minutes, then remove the star anise. Add the meatballs, add oyster sauce and other seasonings, simmer to absorb flavor, then reduce the sauce, drizzle with starch slurry so the sauce coats evenly, drizzle with sesame oil, and set aside.

Stewing Abalone and Plating (apparent source typo)

Heat a wok over the fire, add base oil, add chopped scallion-ginger-garlic and stir-fry until fragrant, add chicken broth, seasonings, and abalone. Simmer over low heat to absorb flavor, then reduce the sauce, drizzle with starch slurry so the sauce coats evenly, drizzle with sesame oil, remove from the wok, and plate separately with the meatballs. Done.