Dry-burn mud
By VicentaLakin
Spicy, fragrance-sniffy dry-burned mud
Recipe Recommendations
- Loach 500 grams
- garlic 20 grams
- millet spicy 2 pieces
- Fresh green Zanthoxylum bungeanum 25 grams
- pepper 10 capsules
- white sugar 1/2 teaspoon
- chicken essence 1/2 teaspoon
- vinegar 1/2 teaspoon
- pickled sea pepper 100 grams
- Erjingtiao 4 pieces
- shallots 6 pieces
- pickled ginger 50 grams
- bean paste 1.5 teaspoon
- pepper 1/2 teaspoon
- cooking wine 2 teaspoons
Steps for Dry-burn mud
1
Ginger, pepper, garlic cut
2
Two bars, millet spicy, onion cut, green peppers。
3
The oil is 7 or 80% hot, and it drops into the abdomen, cleans up the mud, and blows up to the surface and then pulls it out。
4
50% hot oil, ginger under fire, peppers, garlic, peppers, bean bean bean sauce, and white sugar smell
5
And pour into the mud, and pour water over the mud, and burn the pepper fire
6
And when it is dried up, it pours into two bars, millet, fresh green peppers evenly, and the chickens, the wines and the vinegars mix together into the pans, with onions。