Ingredients
Sixty Years Old ( 5 Jin ) | Rapeseed oil ( appropriate amount ) |
Large Garlic sprouts ( appropriate amount ) | Green peppers ( 5 pcs ) |
Onion, ginger and garlic ( appropriate amount ) | Cooking wine consumes fuel ( appropriate amount ) |
Light soy sauce ( Moderate amount ) | Five-spice powder ( appropriate amount ) |
Salt, monosodium glutamate ( Appropriate amount ) | Hot pot base ( A small piece ) |
How to chop peppercorns
1.Put the flower beetles into the water, and put some salt and sesame oil in the water , let it sit for 5-6 hours, changing the water halfway,
2. Take out the flower armor and clean it Clean, put the water in the pot and boil the shells, remove the water and control the water
3.Wash the pot and burn it Dry it, add rapeseed oil and heat until it is very smokey.Remove the garlic sprouts, green pepper, MSG and salt and stir-fry for 1 minute.Add water to the boil and stir-fry evenly
4. After the Huajia roast is cooked for 4-5 minutes, add green pepper and garlic sprouts, salt and MSG, and then remove from the pot.
Tips
The scallops must be cooked to remove the fishy smell and sand
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Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
