Cơm Cháy Hải Sản Tứ Xuyên

When mentioning one of the familiar snacks to many people, it is impossible not to mention scorched rice, and Sichuan Seafood scorched rice is even more special with a special sauce variation, the crispy and spongy scorched rice combined with water. The sauce is rich, spicy, and aromatic, with a little bit of squid, scallops, and shrimp that have absorbed the spices.

Burnt rice
Seafood: Shrimp, Scallops, Squid
Pig bone
Red bell pepper, Straw mushroom, Ginger, Dried chili, Peas
Fragrance: Minced Garlic, Minced Purple Onion
Flavoring: MSG, Seasoning, Sugar, Guilin Chili Sauce, Soy Sauce, Sesame Oil, Pepper Vinegar
Flour

Step 1: Wash seafood, pork bones, and vegetables
Step 2: Stew the broth
Prepare a pot of boiling water, put the pork bones in and blanch for 5 minutes, then take them out and rinse them in cold water.
Next, put the washed bones in 1 liter of clean water and stew for 1 hour and 30 minutes.
Step 3: Prepare ingredients
While waiting for the broth to simmer, prepare the seafood and vegetable ingredients.
Seafood:
Peel shrimp and cut into cubes.
Scallops cut in half.
Squid cut into cubes
Vegetable:
Remove seeds from red bell pepper and cut into cubes
Straw mushrooms cut in half
Ginger 5g sliced
Remove seeds from dried chili and cut into cubes
Blanch the ingredients:
Blanch the peas for 3 minutes then take them out
Blanch the straw mushrooms and dried chili for 2 minutes then take them out
Blanch seafood for 2 minutes then take it out
Step 4: Weigh the spices for the sauce
You take 400ml of bone broth and filter it through a sieve, mix with 10g of bone seasoning powder, 10g of MSG, 15g of sugar, 15g of chili sauce, 10g of sesame oil, 5g of special soy sauce, 15g of vinegar. Stir the flavor mixture well.
Step 5: Stir-fry the sauce
Put 20g of cooking oil in the pan, add 15g of minced garlic and 15g of minced purple onion and stir-fry. When the minced garlic and shallot are fragrant, add the vegetables, then the seafood and stir-fry well. Finally, add the seasoning sauce and stir well to blend the ingredients and absorb the spices.
To create a consistency for the sauce mixture, dissolve 15g tapioca starch with 20g water. When the sauce mixture boils, slowly add tapioca starch water and stir until the mixture is thick.
Step 6: Fry the rice
Put cooking oil in the pan, when the oil reaches a boiling temperature of 120 degrees Celsius, add the burned rice and fry it. When the burned rice turns slightly yellow, take it out to drain the oil and begin presenting the dish.
Step 7: Decorate and enjoy
Pour the seafood sauce prepared in the steps above and enjoy immediately so that the scorched rice ensures a crispy texture, blends with the sauce, creating a delicious and attractive scorched rice dish.