Hae-nam hot sauce and bouquets
By VicentaLakin
Flower clams are cheap civilian seafood and the smell of the clams is more visible when they are made with marina pepper sauce。
Recipe Recommendations
- flower buds 500G
- Hainan Yellow Spicy Label Sauce 1 teaspoon
- onion appropriate amount
- Jiang 3 tablets
- garlic 2 cloves
- salt a little
- slightly spicy
- fried
- ten minutes
- simple
Steps for Hae-nam hot sauce and bouquets
1
When the clams are bought, they are washed and then added to the water without the clams three small spoons of salt, which are evenly mixed and set for about an hour. See if there's sand in the water from the clams. If so, wash it clean. Water, salt, static, repeat two or three times. It's urgent to drop a few drops of perfume on the water and speed up the toad and the sand。2
Spill clean mud with flowers and clams。3
Put water in the pot, and when it's out, it's in ginger chips, flowers and clams, and when it's open, it's out。4
We'll get some ginger peppers and a little spoonful of marinosa. It's salty。5
Put a little spoonful of oil in the frying pan, and then add the onion garlic pepper to the ketchup。6
The bottom clams are turned over for a few moments, and the heavy mouths can be properly fed with salt. My family doesn't use salt。7
Get out of the pot, load the plate。