The jelly is cut into large pieces of 1-2 cm, sliced with onion ginger and garlic, and cut into small circles of green and red pepper.
Pour the wide oil into the pan, be sure to wait for the oil to smoke slightly, then add the jelly, preferably for about 3 minutes.
Take out the jelly and look at it, it is not sucking oil.
In the pot, sautéed scallions, ginger and garlic slices, green and red peppers
Transfer into soy sauce; spicy sauce; salt; chicken essence
Pour in jelly
Stir well and serve
1. Sweet potato starch: It is best to choose sweet potato jelly, which is sticky and not easy to disperse. 2. Sixty percent oil temperature: The jelly powder is fried and the oil temperature should be higher. 3. The time is a little longer: the time to fry the jelly can be long or short, and if the appearance is crisp, it will be fried for more than 3 minutes.