Spicy, spicy yellow
By VicentaLakin
With its fragrance, yellow tarts have always been the most powerful species of seafood in Liao Ning. This paper is based on a very sophisticated mix of hot yellow tarts and work, supported by the joyous old mothers of the country, to explore simple family practices。
Recipe Recommendations
- yellow Scorpion 1500g
- ginger several
- Laoganma dried pepper 3 spoons
- minced garlic half a head
- sesame oil 1 spoon
- chili oil 1 spoon
- coriander 50g
- green onion several
- medium spice
- fried
- ten minutes
- simple
Steps for Spicy, spicy yellow
1
The yellow tumbles the sand with light salt water for more than an hour。
2
The sand is washed repeatedly with fresh water. Stand-by with dry moisture。
3
It's hot in the pot。
4
Pour onions, gingersy, and spicy。
5
Add three spoons of godmother to the fire。
6
According to the population, appropriate soy oil and pepper oil are added。
7
Turn the fire to the maximum and pour it into the yellow curd, so that the sauce is evenly attached to the surface of the curd。
8
After the juice, add the garlic curd。
9
Add a lot of cuisine, it must be a lot. A lot of cuisine, because a small amount of cuisine will disappear in the pot。
10
Well, good, good。