Piper-cracker
By VicentaLakin
I've recently made peppers, so I have all kinds of peppers. What we did today was pepper chopping fan fish. Inkfish tastes good, nutritious and suitable for feasts during festivals. And with the delicious and bright peppers, the tastes are rising. The fans that lay below, though complementary, absorb the scent of inkfish and peppers, which is particularly popular:
Recipe Recommendations
- baby cuttlefish appropriate amount
- fans appropriate amount
- chopped pepper appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- pepper appropriate amount
- cooking wine appropriate amount
- steamed fish oyster sauce appropriate amount
- slightly spicy
- steamed
- ten minutes
- ordinary
Steps for Piper-cracker
1
Ink fish wash, remove the internal organs and black mucus. Cut the garlic back。2
Squids cut them in the kitchen with scissors, and they look beautiful and more delicious。3
It's about 20 minutes to make wine, ginger and pepper。4
The fans were immersed in hot water for five minutes, cut a few cuts and loaded the discs, pouring into steamed fish oil. Put the pickled ink on it and some onions and ginger。5
Add a proper amount of pepper。6
The frying pan will be added to the vegetable oil, and the garlic will blow up。7
Garlic on the pepper cutter. Fire evaporates for 7 to 10 minutes, while the ink fish and fans are ripe and the fire is shut down for 3 to 5 minutes。8
Take the dish out of the steam pan. Hot and proper vegetable oil is boiled and poured on the dishes。9
Food。Piper-cracker Make Tips
The dish is based on steamed fish oil and precipitine, which is not salted, so it's controlled by the brackish. Precipitation practices are described in more detail in the previously edited recipes. If you like sauce, you can add a little bean petal sauce. White pepper is more suitable, black pepper is good today, but it has a slight effect on the appearance of the dish。