Pepperfish
By VicentaLakin
TASTE Q, SPICY WITH FRESH。
Recipe Recommendations
- baby cuttlefish 250g
- broccoli 100g
- Qingerjingtiao 50g
- bean curd 10g
- liquor 5g
- cooking wine 10g
- oyster sauce 5g
- chicken essence 5g
- MSG 5g
- slightly spicy
- quick-boiled
- ten minutes
- simple
Steps for Pepperfish
1
Wash the ink, add white wine and salt salt for 10 minutes。
2
The pickled ink fish are poured into the open water, and the water is taken out in three minutes and cooled in the cold water。
3
It's gonna cool the ink and set up the plate。
4
Put the two bars in the pot, and the fire shall be roasted into the yellow form of the skin, then cut to the end。
5
The hot pot is soaked in tofu, boiled in tofu, boiled in peppers, filled with soybean oil, wine, half a bowl of water, and made of pepper sauce with chicken and salt。
6
Put the squirmed broccoli around the inkfish and pour the pepper sauce。