Main Ingredients:
Ham Sausage: 2; Crispy Sausage: 5; Bean Curd Skin: 1 piece; Potato: 1; Lotus Root: 1.
Auxiliary Ingredients:
Star Anise: 3; Bay Leaf: 3; Onion: 1; Scallion: 1; Bamboo Skewers: 1 bunch.
Seasonings:
Rapeseed Oil: 1 bowl; Dry Chili Powder: 2 tablespoons; White Sesame Seeds: 1/2 tablespoon; Sichuan Peppercorn: 1/2 tablespoon; Salt: appropriate amount; Light Soy Sauce: 1 tablespoon; Dark Soy Sauce: a little; White Sugar: a little; Five Spice Powder: 1/2 tablespoon; Chili Oil: appropriate amount.
Taste: Mildly Spicy; Cooking Method: Mixed; Time: Half an hour; Difficulty: Simple.
Steps for making Leng Chuan Chuan
Peel and slice the potato and lotus root. Soak in water.
Wash the bean curd skin and cut into small pieces.
Cut the ham sausage into slices and the crispy sausage into flower shapes.
Boil water in a pot with a little salt. Cook the potato and lotus root until fully cooked.
Cook the bean curd skin, ham sausage, and crispy sausage separately. Drain and set aside.
Now comes a very important step, making the base oil. Heat the wok with cold oil, pour in rapeseed oil. When the oil temperature reaches 50%, add scallion, onion, star anise, bay leaf, and Sichuan peppercorn.
After frying until fragrant, turn to low heat and fry slowly.
Turn off the heat. Then use a colander to remove all the ingredients and leave only the oil. Add light soy sauce, dark soy sauce, white sugar, and five spice powder. Stir evenly. Then sprinkle a layer of chili oil (do it while the oil temperature is still warm).
After stirring evenly, sprinkle another layer of chili oil and white sesame seeds. Stir evenly again.
Add an appropriate amount of chili oil. Stir evenly.
Put the prepared base oil in a bowl. Skewer the cooked ingredients with bamboo skewers. Soak in the base oil to marinate.
