It's hot
By VicentaLakin
The advantage of living by the sea is that seafood is everywhere in the seasons, fresh and cheap, with low protein fat content and simple processing, so that you can taste the taste of the original juice. It's the cheapest seafood in the street, not a few times a month, and I'll be thinking about buying some antimo. At the bridge, not far from home, there is a spontaneous seafood market, where many people sell all kinds of seafood in the evenings, and their husbands are addicted, and they buy two pounds of fat clams, $5 a pound, thick meat, clean sand. It's a rare change in the tortery process, leaving behind the traditional way of cooking, using our Sichuan technique
Recipe Recommendations
- slightly spicy
- fried
- ten minutes
- simple
Steps for It's hot
1
The clams are washed, the asphalt is ready。
2
Chili's cut to thin. Kawanamdu is ready. If it's with the Nagakawa bean, it's small with a knife。
3
It's hot and hot, and it's soybeans, and it's put in peppers and peppers。
4
When peppers change color, they are added to home-made bean petals (or soybean petals)。
5
When the clams are evened, the salt is scalded, and the little fire boils. Until the clams open。
6
In the course of the process, the fire was duly reversed twice。
7
The finished spicy and fragrance。