Stir-Fried Jellyfish Blood
Stir-fried Jellyfish Blood
Soak the jellyfish blood to remove excess salt, then blanch it briefly in hot oil over high heat. Quickly stir-fry it with prepared sweet and sour sauce, thickening the sauce with starch until it turns a glossy coffee brown, for a crisp, tender texture.
Ingredients
Jellyfish blood (cut into chunks, soak in cold water for one day to remove saltiness, press out the water)
700g
Scallion segments
45g
Shaoxing wine
6.5g
Sugar
125g
Soy sauce
25g
Vinegar
40g
Water chestnut starch (mixed with water into a wet starch)
45g
Sesame oil
6.5g
Instructions
1
Step 1
Cut the jellyfish blood into chunks, soak in cold water for about one day to remove the saltiness, then remove and press out the water.
2
Step 2
Heat a wok over high heat with lard, briefly blanch the jellyfish blood in the wok, then pour out and drain off the oil.
3
Step 3
Combine the Shaoxing wine, sugar, vinegar, and soy sauce, pour into the hot wok, then add the blanched jellyfish blood and stir-fry briefly, immediately add the wet water chestnut starch and scallion segments and stir-fry briefly, drizzle with sesame oil, toss once, and serve.
