Spicy dry
By VicentaLakin
Spicy dry beaks combine the spicy tastes of Hunan with the beautiful dried bees of the sea, the new foods that are made, and the fresh bee eats a little bit of spicy and chews up the taste of fresh bee。
Recipe Recommendations
- scallops 500G
- onion one
- salt 3g
- chicken powder 2g
- white sugar 1g
- cooking wine 5ml
- oyster sauce 5g
- broth 200ml
- red pepper of 2
- green pepper of 2
- chili powder 4g
- onion a little
- Jiang a little
- garlic a little
- edible oil 200ml
- salty and fresh
- explosion
- an hour
- senior
Steps for Spicy dry
1
Paprika washes, removes the tails of the head, removes the seeds, and cuts into a diamond to be used。
2
The pot is boiled with fresh water, which is fed with oil and salt, and put in onions for use。
3
Pour the kettle in ginger, garlic, onions。
4
Dry beaks use water to bubble up to two minutes, and boil with oil, pouring into dry beaks amelioration。
5
Scrambling salt, chicken powder, oil consumption, white sugar, chili powder poaching, pouring high soup for about three minutes, adding good onion chips, hot peppers poaching, pouring high soup to boiled juice, soaking plates。