Ingredients
Sixty Years Old ( 500g ) | Cilantro( 3 roots ) |
Garlic( Three petals ) | Dried chili pepper ( 3 pcs ) |
Chaotian pepper ( 5 pieces ) | Green chili pepper ( 1 ) |
Very fresh taste ( Moderate amount ) | Salt ( appropriate amount ) |
Oil ( appropriate amount ) |
How to make spicy scallops
1. Prepare the ingredients and soak them in water for about an hour.
2.Put an appropriate amount of water into the pot and bring it to a boil.Put the sixty-year-old turtles in and cook
3.Cook over high heat until all the sixty-year-olds open their mouths and turn off the heat
4.Colleagues who are cooking Huajia prepare and cut the ingredients
5.After cooking the shells, put them into clean water and wash them one by one to clean the sediment inside the shell
6. Prepare to fry in the pot.Put an appropriate amount of oil in the pot.After the oil is hot, add the chili, garlic and ginger and saute them until fragrant
7.Then pour in the flower armor and stir-fry
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8.Add appropriate amount of very fresh seasoning, add appropriate amount of salt and fry together
9.Add a little water to simmer, and put the coriander in (I am not used to eating raw coriander, so I put it in the pot to heat it).Add an appropriate amount of chicken essence and prepare to take it out of the pot and put it on a plate
Tips
1.Regarding the issue of sand removal, the last thing is When you buy it, add a few drops of oil and let it sit for about an hour, then boil the water and cook the turtle until it opens its mouth, and then clean the sand.2.For seafood, try to have the original flavor, just add a small amount of salt.3.Try to stir-fry as much time as possible.Hurry up, otherwise it will become overcooked and the meat will become very small
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