Making Malaxianguo style Puju Chicken Breast Sausage Stir-Fried
It's a puju stir-fry that excludes exotic flavors from Malaxianguo. I usually like fuju, but it doesn't suit my taste when I go into Malaxianguo. I changed it to Korean style. Mala doesn't have a tingling taste, but it's not greasy and spicy, so it's perfect for drinking snacks.
3 serving
Within 999 minutes
긱긱이
Ingredients
  • Puju, Republic of Korea
    2piece
  • Chicken breast
    1pack
  • enoki mushroom
    1/2pack
  • Paprika
    1/2ea
  • a vitamin vegetable
    20piece
  • Cooking oil
    suitably
  • thick soy sauce
    2TS
  • Srirachasus
    suitably
  • ground pepper
    suitably
  • Sesame
    2TS
Cooking Steps
STEP 1/14
Please prepare 2 strands of dried puju.
STEP 2/14
Soak the fuju in cold water for at least 2 hours and 30 minutes. When the wick becomes soft after soaking, cut it to the length of your finger.
STEP 3/14
Soak for about an hour and then change the water.
STEP 4/14
Cut the chicken breast sausage into bite-size pieces, and drain the puju
STEP 5/14
Please cut the vegetables into bite-size pieces.
STEP 6/14
Grease the pan twice and preheat.
STEP 7/14
Saute the puju and chicken breast sausage over high heat until golden brown
STEP 8/14
Add paprika and stir-fry it
STEP 9/14
Add enoki mushrooms and stir-fry quickly over high heat so that it doesn't get too wet
STEP 10/14
Press 2 tablespoons of soy sauce on the side of the frying pan. (Turn off the heat when the soy sauce boils)
STEP 11/14
While turning off the heat, stir-fry soy sauce and stir-fried ingredients while rolling the pan.
STEP 12/14
Add the vitamin leaves, please. The leaves ripen quickly because they are soft.
STEP 13/14
Add sriracha sauce and pepper to taste. If you want to eat spicy, put the sriracha sauce around twice, and sprinkle the pepper about 10 times. Raise the heat and mix it with the other ingredients within 30 seconds, and it's done!
STEP 14/14
Transfer the stir-fried chicken breast sausage to a bowl and sprinkle 2 tablespoons of sesame seeds to complete! It's cooked on high heat, so it has a slight fire taste. It doesn't taste as spicy as Mara, but it's very spicy thanks to the Sriracha sauce. I recommend it as a side dish for beer.
It's good to stir-fry Crami, quail eggs, bean sprouts, wood ear mushrooms, lotus roots, beef brisket, and bok choy if you like
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