Spicy krill sauce

first, to understand that antarctic krill, which lives in clean southern ocean cold waters, is rich in proteins, amino acids and calcium, phosphorus, potassium, sodium, and rich carrots, is of very high nutritional value and more medical than food. in addition to this, antarctic krill, which is also the most commonly found protein-rich organism, is the largest animal protein bank on earth, with a protein content of more than 50 per cent in its body and a antarctic krill (0.5 g) contains protein content equivalent to 5 g beef. it is known that antarctic krill contains highly active cryogenic enzymes, which decompose the body tissue immediately after its death. the krill is also rich in a variety of unsaturated fatty acids and highly oxidized. as a result, krill is caught on board to enter the frozen processing chain at the earliest possible time to ensure that its fresh and nutritional value is not destroyed. so all you can buy is frozen fresh. kyodong's fresh logistics is fast and the entire cold chain is not frozen at all. antarctic krills and krills each have a twig, which can be used to make dumplings, etc., and shrimp balls. krill can be fried, soup can be boiled, eggs can be steamed and so on, or a spicy krill sauce like i made today, fresh and spicy, which can't stop with good noodles, and it's good for porridge。

Recipe Recommendations

Antarctic krill appropriate amount
tenderloin appropriate amount
Jiang appropriate amount
onion appropriate amount
Green onion mate bean paste appropriate amount
dried red pepper appropriate amount
pepper powder appropriate amount
soy sauce appropriate amount
cooking wine appropriate amount
white sugar appropriate amount
vegetable oil appropriate amount

medium spice
burn
half an hour
ordinary

Steps for Spicy krill sauce

A small bowl of Antarctic krill and a small hog chord cuttin。

Dry chili with kitchen scissors and slicing onions。

Onion partner bean petal sauce mixed evenly with a little water。

Fried boilers add a little more vegetable oil than fried vegetables, and go down to the larvae to change color。

It's going down to the Antarctic krill for a while, and it's going down to a little bit of raw and salsa。

It's in ginger, red pepper and pepper。

It's time to make the spices smell。

It then pours into its partner soybean sauce, adding a little bit of white sugar and continues to make it evaporated to a satisfactory degree of viscosity。

The product is fresh and spicy and delicious

I can't stop with the delicious noodles。