It's hot
By VicentaLakin
Recipe Recommendations
- duck heart 500 grams
- green Red pepper the right amount
- Jiang appropriate amount
- garlic head appropriate amount
- starch appropriate amount
- flour appropriate amount
- oil appropriate amount
- salt appropriate amount
- pepper appropriate amount
- shisanxiang appropriate amount
- soy sauce 2 tablespoons
- soy sauce a spoonful
- chicken essence appropriate amount
- oyster sauce appropriate amount
- rice wine appropriate amount
- vinegar appropriate amount
- medium spice
- explosion
- ten minutes
- senior
Steps for It's hot
1
Get ready for the duck heart。
2
Cut to thin。
3
With flour。
4
Grab your hands, wash them, wash them again。
5
Dry water。
6
Salting, chickens, beryllium oil, pepper powder, 13 fragrances, raw and old。
7
Pickle and taste。
8
Sodium powder, blend。
9
Garmi, blend。
10
Put a little oil in it, lock the moisture。
11
Chili, ginger, garlic。
12
Come on。
13
Scrambles of chili, ginger, garlic, and fragrance。
14
Splendid for use。
15
Save the bottom oil in the pot, go down to the pickled duck heart, fire, quick-fried change of colour。
16
Frying is even (the whole dunk heart process is not more than a minute) (fire, fast frying is the key to a young duck heart)。
17
Put the hot peppers in the fire, it's even。
18
Add vinegar pot。
19
It's gonna be even。
20
Pick up the pan。
21
Okay。
22
The finished chart。