Stir-fried Jellyfish (Blood Variety)

Name: Stir-fried Jellyfish (Blood Variety)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 700 g jellyfish (blood variety, cut into pieces, soaked in cold water for about a day to remove saltiness, then pressed dry); 45 g scallion segments (for final stir-fry); 6.5 g Shaoxing wine (for seasoning); 125 g sugar (for seasoning); 25 g soy sauce (for seasoning); 40 g vinegar (for seasoning); 45 g water chestnut starch (for wet slurry to thicken); 6.5 g sesame oil (drizzled in before serving)

A Fujian-style stir-fried jellyfish blood dish, coffee-brown in color with a crisp, tender texture. A seasonal specialty served in spring and autumn.

30 min

Easy

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Ingredients

jellyfish (blood variety, cut into pieces, soaked in cold water for about a day to remove saltiness, then pressed dry) 700 g

scallion segments (for final stir-fry) 45 g

Shaoxing wine (for seasoning) 6.5 g

sugar (for seasoning) 125 g

soy sauce (for seasoning) 25 g

vinegar (for seasoning) 40 g

water chestnut starch (for wet slurry to thicken) 45 g

sesame oil (drizzled in before serving) 6.5 g

Instructions

Preparing the jellyfish

Cut the jellyfish into pieces, soak in cold water for about a day to remove the saltiness, then remove and press dry.

Initial blanching

Heat lard in a wok over high heat, blanch the jellyfish briefly, pour out, and drain off the oil.

Stir-frying and seasoning

Combine the Shaoxing wine, sugar, vinegar, and soy sauce, pour into the hot pan, add the blanched jellyfish and stir-fry briefly. Immediately add the wet water chestnut starch and scallion segments and stir-fry briefly. Drizzle with sesame oil, give it one quick toss, and it is done.