A sour seafood pan
By VicentaLakin
The sour seafood pot, the fresh and rich, the most important saving, can be done without so many dishes。
Recipe Recommendations
- sauerkraut 1 tree
- white shrimp at will
- clams chinensis at will
- small yellow croaker art. 3
- mushroom at will
- white radish Subparagraph 1
- lettuce Subparagraph 1
- salt appropriate amount
- June fresh light salt kelp soy sauce appropriate amount
- garlic cloves of 3
- dried red pepper of 3
- ginger slices 3-4 sheet
- salty and fresh
- burn
- ten minutes
- simple
Steps for A sour seafood pan
1
The seafood in the sour seafood pan is your favorite, but the sour sauce is not rare。
2
Carrot slices are salted for about 10 minutes, followed by dry water reserves。
3
The mushrooms will burn in the water。
4
It's sour, it tastes good。
5
Put in oil and heat in the pot and add garlic ginger and dry chili。
6
I'll put a spoonful of red sugar in it, and I'll put a proper amount of water in it。
7
Put the radish in the dry。
8
It's still burning。
9
And pour into the casserole, and add a proper amount of boiling water, so that there is no more food。
10
When burned, it was put in tungstens and mushrooms and continued to burn。
11
The little yellow fish that was put in the pickled fish burned for about two minutes。
12
Join the clams and keep burning。
13
Finally join the prawn and burn until it changes color。
14
A proper amount of fresh and light salt in cinnamon sauce。
15
How tempting is it to put a few cuisine。
16
The finished chart。A sour seafood pan Make Tips
The pickles are a little salty, unsaltered, and seafood lasts, especially when they're easily ripe。