准备时间
5 mins
烹饪时间
15 mins
份数
4
用料
用料
200 grams tuna meat
30 grams Laoganma Spicy Chili Crisp Sauce
40 grams shiitake mushrooms
5 grams garlic flakes
10 grams leek
5 grams red chili rings
3 grams oyster sauce
3 grams light soy sauce
10 grams sugar
300 grams chicken soup (freshly stewed or canned)
10 grams cooking oil
2 grams sesame oil
30 grams Laoganma Spicy Chili Crisp Sauce
40 grams shiitake mushrooms
5 grams garlic flakes
10 grams leek
5 grams red chili rings
3 grams oyster sauce
3 grams light soy sauce
10 grams sugar
300 grams chicken soup (freshly stewed or canned)
10 grams cooking oil
2 grams sesame oil
做法
做法
- Prepare the tuna: Cut the tuna at a beveled angle on both sides to help the flavor absorb better.
- Heat the oils: In a pot, heat sesame oil and cooking oil. Once hot, stir-fry garlic slices and leek slices until fragrant.
- Add the sauce: Add Lao Gan Ma sauce (or your preferred chili sauce) and continue stir-frying until the sauce becomes fragrant.
- Cook the tuna and mushrooms: Add the sliced tuna and mushrooms to the pot along with fresh chicken stock (or canned chicken soup). Simmer gently for 10 minutes, turning the tuna to cook both sides evenly.
- Don´t overcook it: As you cook, be mindful not to overcook the tuna to preserve its quality and flavor. Overcooking can lead to unnecessary waste, so aim for a perfect sear to ensure every bite is enjoyed without excess.
- Serve: Once the tuna is cooked, transfer it to a plate and garnish with sliced red pepper rings for a final touch.
