Spicy bouquets
By VicentaLakin
When they used to burn hot clams at home, they went straight into the pot, and the clams themselves threw out some water, so there was a lot of soup, and this time a new way was learned, with only one pot, and the problem with the soup was solved easily. The clams themselves are easier to ripe, and when the fire burns, the meat turns back. This time, because of the fire, you have to be careful not to be too long in making this dish, making sure your clams are fresh and juicy. It's better not to be too big for a flower clam。
Recipe Recommendations
- flower buds 500 grams
- onion appropriate amount
- Jiang appropriate amount
- dried chili appropriate amount
- cumin appropriate amount
- coriander appropriate amount
- soy sauce 1 scoop
- slightly spicy
- fried
- ten minutes
- simple
Steps for Spicy bouquets
1
Slurping clams in sea water or salt water to dust。
2
He'll cut the slices, ginger-cheese, fragrance, chili-cheese。
3
Burn the pot, set it on fire, wash the clams clean and dry the water, and fire it。
4
When the clams spread slightly, another pot was poured into a small quantity of oil to heat up to 60%。
5
Put the onions in the kettle。
6
Snacking the clams out with a leaking spoon into the oil pan。
7
Joining raw and dry peppers continues to fry。
8
When the clams are done, add a little fragrance to the pot。