The authentic cooking method of lamb chops
There are many ways to make lamb chops. Here are a few common ones: - [Cooking method without spices and vegetables: soak the lamb chops in clear water for more than half an hour, blanch them in cold water, and add some white wine to remove the fishy smell.] After boiling the pot, he skimmed off the foam and boiled it for three to four minutes. He took it out and rinsed it with warm water before putting it into the pressure cooker. He added an appropriate amount of water over the lamb chops, added a little white wine, and added some celery and thick slices of carrots. After covering the lid, turn to low heat and heat it up. Start the timer for 25 minutes. Turn off the heat and simmer for about 15 minutes. The cooked mutton could be eaten with chives or chili sauce. - [It's similar to Uncle Ba's cooking method. Use onions, ginger, and cooking wine to remove the fishy smell from the lamb chops, fish them out, and wash them.] He poured in hot water and simmered for 60 minutes. 20 grams of onions, 2 millet peppers, 20 grams of garlic, 3g of chili powder, 3g of white sesame seeds, and 20ml of hot oil. Add 30ml of light soy sauce, 20ml of aged vinegar, 3g of salt, and 2g of sugar and mix well. After that, he poured in red and white radishes, 5g of salt, and a little white pepper. He covered the ingredients with boiling water and stewed them for another 15 minutes. He took out the pot and sprinkled chopped green onions and wolfberries. - ** Regular stewing method **: Add a small amount of white wine in cold water, soak the lamb chops for 1 hour, and soak the blood out. Put the lamb chops in cold water, add cooking wine, and blanch them for 2 minutes. When the water boils, remove the floating foam. Add water to the casserole and boil it. Add seasoning (green onion, ginger slices, pepper, and lamb chops), and turn to low heat to stew for 1 hour. After the lamb chops are stewed, add salt and chicken essence to stew for 5 minutes. Finally, sprinkle a little coriander powder and chopped green onions. - [The cooking method taught by my brother-in-law in Inner Mongolia: If it's a high-quality lamb chop, you don't have to blanch it. Just put it in the pot and stew it for an hour and a half.] Before serving it, sprinkle some salt, coriander, and wolfberries. - ** Brother A Niu's cooking method **: Wash the fresh lamb chops and chop them with a knife; peel the ginger and slice it, wash the green and red peppers and cut them into powder, put them into a bowl and add a little light soy sauce to make a dipping sauce; add water to the pot and boil them, put them into the lamb chops and blanch them with fire. After skimming off the floating foam, pour them out and wash them clean; put them into a pressure cooker and add water to cover the lamb chops. Put 20 grams of pepper into the ingredient box, 20 grams of salt, 20 grams of ginger slices, and press them for 12 minutes. Then, they can be served with the dipping sauce. "Warrior Sage!" The novel is equally exciting. Everyone is welcome to click and read it!
The authentic cooking method of lamb with scallion
The following is an authentic cooking method of lamb with scallion: First, he chose fresh mutton. After washing it, he cut it into thin slices or cubes. It could be the hind leg of the mutton. Add starch, egg white, salt, etc. to the sliced mutton and marinate it for 15 - 20 minutes to let the flavor in. After preparing the onions, they could be cut into the shape of a knife or a white onion segment. He took out the pot and heated up the oil. Then, he added the white onions and stir-fried them slowly over low heat until they were golden and crispy. Then, he added the marinated mutton and stir-fried them quickly over high heat for a moment. You can also add some green and red chili shreds, garlic, etc. to quickly stir-fry (if you don't want it to be too spicy, you can choose the thin-skinned green pepper to replace the chili), but be careful not to let the chili burn too much. Then, he added an appropriate amount of refined salt, chicken essence, white sugar, and other seasonings and quickly stir-fried them evenly. Before taking it out of the pot, he sprinkled chopped green onions, fragrant cabbage leaves, and so on. In addition, there were other methods, such as cutting the mutton into evenly thin slices first, and cutting it with a flat blade. He prepared garlic and chopped it into minced garlic, ginger and ginger. He put the minced garlic, ginger and mutton together, added salt, pepper, soy sauce, and cooking wine to remove the fishy smell, and then poured sesame oil to increase the tenderness and smoothness of the meat slices. He heated the pot, added the vegetable oil, and poured out the hot oil and cool oil. He poured the mutton into the pot and stir-fried it on medium heat until it was raw (the meat slices turned white and smelled the meat fragrance). After that, he stir-fried the onions. When stir-frying, he patted them with the back of the spoon until the surface was slightly yellow. Then, he added the mutton slices and stir-fried them for a while. Finally, he poured in the sauce that had been mixed in advance (the sauce contained water, cooking wine, light soy sauce, dark soy sauce, oyster sauce, salt, chicken essence, pepper, and water starch). He quickly stir-fried them evenly, poured in a little vinegar, stir-fried them evenly, and put them on a plate. Another method was to add cooking wine, light soy sauce, pepper, and a little egg white into the mutton slices and mix them evenly. Then, add a little corn starch and mix them evenly for five minutes. Cut the onions into pieces and mix them with a sauce (containing a spoonful of water, cooking wine, light soy sauce, a little dark soy sauce, oyster sauce, a little salt, chicken essence, pepper, and a little water starch). The oil temperature in the pot was 40% hot, and the mutton slices were added into the pot. The oil was removed from the pot. A little oil was left in the pot, and the onions were stir-fried until the surface of the onions was slightly yellow. Then, the mutton slices were added and stir-fried for a while. Then, the sauce that had just been mixed was poured in, and the sauce was quickly stir-fried evenly. A little vinegar was poured into the pot, and the sauce was stir-fried evenly. "Warrior Sage!" The novel is equally exciting. Everyone is welcome to click and read it!
The home-cooked method of stewed lamb chops
The following is a home-cooked method of stewing lamb chops: 1. "Food preparation: An appropriate amount of lamb chops, onion ginger, yam, carrots, dahurian root, codonopelle, wolfberries, coriander, and a small amount of pepper, high-intensity white wine (used to remove the fishy smell), white pepper, salt, chicken powder, and gourmet powder. 2. Pre-processing ingredients: - If the lamb chops had more blood, they could be soaked in cold water for about two hours to remove the blood and odor (fresh lamb chops could be omitted). Then, the lamb chops were cut along the two ribs and cut into evenly sized pieces. The carrots were peeled off and cut into evenly shaped pieces. The Chinese yam was handled with gloves. After peeling off the skin, it was washed with clean water and cut into shaped pieces. The two pieces were soaked in clean water to prevent corrosion and color change. - The lamb chops were boiled in cold water. At the same time, onions, ginger, pepper, and high-intensity white wine were added to remove the fishy smell. The fire was turned on. Before the water boiled, the blood foam that appeared was scooped out with a spoon. After boiling for about two minutes, the lamb chops were scooped out and washed with warm water to remove the impurities.(Cold water could not be used. Otherwise, the meat of the lamb chops would shrink when they were cold and affect the soft taste.) 3. Stewed lamb chops: - He boiled a pot of water in an earthenware pot, put the lamb chops into the earthenware pot (boiled water into the pot), and added Angelica dahurica, codonopatra pilosulosa, and an appropriate amount of scallion and ginger slices to remove the fishy smell and enhance the fragrance. After the soup boiled, remove the foam in the pot, cover the lid, and simmer for 40 minutes on low heat to blend the nutrients of the lamb chops into the soup. Stew the lamb soup until it's thick, white, and fragrant (no seasoning is added during this process to avoid affecting the fragrance of the lamb). - After 40 minutes, the mutton soup was stewed. At this time, the mutton chops were about 70 to 80 percent done. He could add the carrots and yam that he had prepared earlier, salt, chicken powder, pepper, and gourmet powder to season them. Then, he covered the lid and stewed them for another 10 minutes. The carrots and yam were stewed. - After the radish and Chinese yam were stewed, he added a few pieces of wolfberries to heat them up slightly, and then sprinkled a few coriander. There were other methods, such as: 1. First, he cut the lamb chops into pieces and placed them into the pot. Then, he added cold water, boiled them, and blanched them until the lamb chops turned white. Wash and soak the monkey head mushrooms in clear water for 2 hours. Cut off the hard core in the middle, put them into warm water at 40 degrees Celsius, rub and squeeze them repeatedly. After washing off the yellow color, put them into chicken soup or bone soup and steam for 40 minutes. Prepare a clay pot, add water, put in the blanched lamb chop, pour in a little cooking wine, add in onions, ginger, and then add in the soaked monkey's head mushroom. After the fire boils, turn to a low fire and cook until the lamb chop is 80% cooked. Then, add in carrot pieces and cook until the lamb chop is soft. After adding salt and chicken essence to season, continue cooking for 3 minutes. 2. He washed the lamb chops and soaked them in cold water for about an hour. Then, he boiled water in the pot and put the lamb chops in. After blanching off the blood foam, he scooped them out and cooled them with cold water. He cut the green onions into pieces and sliced the ginger. He poured water into the pot again. He put the lamb chops, green onions, ginger slices, and star anise into the pot. After boiling them over high heat, he changed to simmer them over low heat for about an hour. He picked out the ginger slices and green onions and threw them away. He added an appropriate amount of salt and chicken essence, added coriander and wolfberries, and boiled them over high heat for two to three minutes before turning off the fire. "Warrior Sage!" The novel is equally exciting. Everyone is welcome to click and read it!
Cooking Method of Roasted Sheep Chops with Integrated Stove
The following was a cooking method for grilling lamb chops with an integrated stove: 1. Prepare ingredients: 300 grams of lamb chops, 200 grams of potatoes, 200 grams of carrots, 2 onions, 2 lemons, some cherry tomatoes, and some garlic. 2. [Food preparation: Cut potatoes, carrots, and onions into pieces of appropriate size.] 3. Stir-frying ingredients: Use an integrated stove with 4.2kg of high heat to heat up the oil. After the oil is hot, put the potatoes, carrots, and onions into the pot and stir-fry them until they are fragrant. Then, pour all the stir-fried ingredients into the roasting tray. 4. Placing the lamb chops: lay the lamb chops on the frying pan, add the cherry tomatoes and lemon slices, cut the butter into small pieces and place them on the lamb chops. Cover them with a layer of tin foil and wrap them well. 5. Roasting the lamb chops: Put them into the integrated steaming and roasting stove, select the steam tender roasting mode, set the temperature to 200 degrees, and roast them for 25 minutes. After 5 minutes, remove the upper layer of tin foil and bake for another 5 minutes. "Warrior Sage!" The novel is equally exciting. Everyone is welcome to click and read it!
The cooking method of authentic mutton soup
The following are the cooking methods of several authentic mutton soups: ** 1. Method 1 ** 1. Food preparation: - 1000 grams of mutton, 200 grams of honey, 200 grams of dried glutinous rice, 200 grams of dried ginseng, 200 grams of Chuan Duan, 100 grams of Aranthes bidentata, and 50 grams of Shangbei Qi. 2. Operation steps: - Skin the mutton, remove the fat and fascia, wash it, and cut it into pieces or shreds. - Put the mutton, dried glutinous rice, Gui Shen, Chuan Duan, Huai Aranthes bidentata, and Shangbei Qi into the pot, add water and heat them together for about 10 hours, take out the thick juice, remove the dregs, leave the meat, add honey, and boil it into a chewy sugar, which can be eaten. ** 2. Method 2 ** 1. Food preparation: - 500 grams of sheep bone, 10 grams of coshen, 10 grams of red dates, 10 grams of wolfberries, 1 piece of ginger, 1/2 spoon of cooking wine, a little pepper, 2 spoons of refined salt, 1/2 spoon of white sugar, and 1 spoonful of gourmet powder. 2. Operation steps: - Wash the mutton and chop it into pieces. Cut the pilose ginseng into sections and wash it. Soak the red dates and wolfberries thoroughly. Wash the ginger and slice it. - He added water into the pot, and when the water boiled, he added the mutton pieces. He boiled them over medium heat to remove the blood, scooped them up, and rinsed them. - In the soup bowl, he put the mutton pieces, ginger slices, dangshen section, red dates, Chinese wolfberries, refined salt, gourmet powder, white sugar, pepper powder, and cooking wine. He poured in clear water, put them into a steamer, and steamed them for 2 hours before taking them out. ** 3. Method 3 ** 1. Food preparation: - Sheep scorpion, mutton, sheep blood, green garlic sprouts, white radish, white pepper, green onions, and ginger. 2. Operation steps: - The mutton and lamb scorpion were soaked in cold water for two hours. The ginger was sliced, the green onions were cut into sections, and the white radish was cut into pieces. After soaking the mutton and lamb scorpion, he scooped them out and washed them with water a few times. - He added more cold water into the pot, then added the mutton and lamb scorpion. - After the pot was boiled, the foam was skimmed off. He put in the onions and ginger, covered the lid, and simmered for an hour on medium-low heat. Half an hour later, he put the radish in, covered it, and continued to cook it. - When the time was up, he took out the mutton and cut it into slices. The mutton soup was simmered for ten minutes. - Two pieces of sheep blood were cut into small pieces, blanched in the pot for two minutes, and then removed. The roots of the green garlic were flattened and cut into minced garlic for later use. - The cooked mutton soup and lamb scorpion were placed in a dry pot. After adding some sheep blood and mutton slices, white pepper was sprinkled to remove the fishy smell. A spoonful of salt and a handful of green garlic were sprinkled. Then, they could start eating. ** IV. Method IV ** 1. Food preparation: - Mutton, an appropriate amount of white wine, half an onion, a few slices of ginger, two chopped onions, three slices of ginger, two slices of Angelica dahurica, an appropriate amount of fennel, goji berries, coriander, salt, and pepper. 2. Operation steps: - The mutton was cut into evenly sized pieces and soaked in water for 30 minutes. - The soaked mutton was put into the pot in cold water without cooking wine. Half an onion, a few slices of ginger, two scallions, and a suitable amount of white wine were added to remove the fishy smell. - After the pot was opened, he scooped out the foam and washed the impurities off the skin with warm water. - After washing it, he placed it into the pot. He must fill it with boiling water, add three slices of ginger, two slices of Angelica dahurica, and an appropriate amount of fennel. He covered it and simmered it for an hour. - Finally, he added a little salt and pepper, sprinkled with goji berries and coriander, and it was ready to drink. ** 5. Method 5 ** 1. Food preparation: - Mutton, ginger slices, cooking wine, green pepper, scallions, lamb bones (option). 2. Operation steps: - Cut the mutton into small pieces, put them into light salt water, soak them for 15 minutes to reduce the fishy smell, wash them twice with water after soaking, and drain them for later use. If there are sheep bones, they can be processed together. - Add an appropriate amount of cold water into the pot, add the mutton and mutton bone (if there is any), add an appropriate amount of ginger slices, cooking wine, and add a few green pepper. After boiling over high heat, remove the floating foam on the surface. - He scooped out the blanched mutton and washed it in warm water again. Then, he placed the mutton into the pot and added enough hot water at once. He added an appropriate amount of onions and continued to stew. ** 6. Method 6 ** 1. Food preparation: - Mutton, onions, ginger, twenty to thirty pieces of Sichuan pepper, and a small piece of Angelica dahurica. 2. Operation steps: - He cut the mutton into large pieces and soaked it for ten to twenty minutes. Then, he poured cold water into the pot. After the foam rose, he quickly wiped it off. - After the foam was cleaned, he added onions, ginger, 20 to 30 pieces of pepper, and a small piece of Angelica dahurica. The whole process was kept on a medium-high fire for 40 minutes without covering it, allowing the heat to evaporate and take away the smell. - After 40 minutes, he scooped out the meat and removed all the onions, ginger, pepper, and angelic dahurica. After the mutton was cut into small pieces, it was poured back into the pot and cooked over medium heat until it was soft. If there was sheep blood, blanch it in water. "Warrior Sage!" The novel is equally exciting. Everyone is welcome to click and read it!
The most authentic cooking method of drunken shrimp
According to the search results provided, the most authentic way to make Drunken Shrimp had some common steps and ingredients. First, he needed to prepare fresh prawns, onions, ginger, garlic, soy sauce, vinegar, yellow wine, white sugar, and coriander. Next, he had to remove the shrimp thread and then marinate the processed shrimp slightly. Next, he made the drunk sauce. He chopped the onions, ginger, garlic, and peppers, added light soy sauce, vinegar, and white sugar, and stirred them evenly into the drunk sauce. Then, he put the prawns into the cooked water, scooped them out, and placed them on the plate. Finally, he poured the cooked prawns with the drunk sauce and sprinkled coriander on them. It should be noted that the method of making drunken prawns varies from person to person. The amount of ingredients and seasonings can be adjusted according to personal taste. In addition, although the cooking method of drunken shrimp was simple, it required attention to hygiene and food safety, ensuring that the ingredients were fresh, the cooking utensils were clean, and the cross-contamination of food was avoided during the operation.
The most authentic cooking method of crispy ribs
The most authentic way to cook crispy pork ribs had many different steps and ingredients. According to different recipes, the general cooking method included the following steps: 1. Prepare the pork ribs: cut the pork ribs into small pieces, wash them with water, and remove the blood. 2. Marinating pork ribs: Mix the pork ribs with seasonings (such as ginger, onions, cooking wine, salt, soy sauce, etc.) evenly and marinate for a period of time (usually 20-30 minutes). 3. Paste and deep-fry: Put the marinated ribs into the paste, evenly wrap them in the paste, and then put them into the hot oil to fry until they are golden yellow. 4. Seasoning: According to different recipes, sesame seeds, five-spice powder, and other seasonings could be sprinkled on the fried ribs to increase the fragrance and taste. 5. Out of the pot: Fish out the fried crispy ribs, drain the oil, and eat them immediately. It was important to note that different recipes might have subtle differences, such as marinating time, seasoning ratio, etc. Therefore, the most authentic method may vary from person to person. It is recommended to choose the cooking method that suits you according to your personal taste and preferences.
The authentic cooking method and recipe of pepper chicken
There are many ways to make chili chicken. Here is a common one: - [Main ingredients: Two clay roosters.] - Spices: 20 grams of Angelica dahurica, 10 grams of aniseed, 10 grams of kaempferia, 5 grams of cardamom, 5 grams of gardenia, 4 grams of fennel, 3 grams of cassia, 2 grams of fragrant leaves, and two tsaoko. - " 150 grams of soybean paste, 120 grams of oyster sauce, 100 grams of salt, 80 grams of fried sugar, 50 grams of rock sugar, 30 grams of chicken essence, 20 grams of gourmet powder, 20 grams of dark soy sauce, 2 pieces of red fermented bean curd, 30 grams of green onion, 20 grams of ginger slices, 100 grams of dried green pepper, 50 grams of devil chili. Details: 1. He slaughtered the two local roosters, cleaned them, soaked them in blood, and dried them. 2. He put 100 grams of dried green pepper and 50 grams of devil chili into a basin, added an appropriate amount of warm water to submerge it, soaked it for 15 - 20 minutes, fished it out, and controlled the water content for later use. 3. He stuffed the soaked pepper and chili into the chicken's abdominal cavity and sealed it with a toothpick. The excess pepper and chili were left in the bittern. 4. He put the chicken into the pot, added 150 grams of soybean paste, 120 grams of oyster sauce, 100 grams of salt, 80 grams of fried sugar, 50 grams of rock sugar, 30 grams of chicken essence, 20 grams of gourmet powder, 20 grams of dark soy sauce, 2 pieces of red fermented bean curd, 30 grams of green onion, 20 grams of ginger slices, and then added 20 grams of Angelica dahurica, 10 grams of aniseed, 10 grams of kaempferum, 5 grams of white cardamom, 5 grams of yellow gardenia, 4 grams of fennel, 3 grams of Cassia, 2 grams of fragrant leaves, and two tsaoko fruits. Then, he added the remaining pepper and chili. Finally, he added an appropriate amount of water to drown it. After the fire boiled, he boiled it over low heat for 60 minutes. He turned off the fire and soaked it for 40 minutes before serving it. <a href="/?from=ask_words" style="color:red" target="_blank">Read more exciting novels for free</a>
The cooking method of mutton soup is the most authentic
The following was a more authentic method of cooking mutton soup: 1. [Food preparation: Prepare mutton, sheep bones, ginger, onions, cooking wine, pepper, Angelica dahurica, and other seasonings. You can prepare radish, sheep blood, and other ingredients according to your personal preferences.] 2. Mutton processing: - Cut the mutton into pieces of appropriate size and soak it in light salt water for 15 - 30 minutes to reduce the fishy smell. Then wash it with water and soak it for two hours. You can also soak the mutton in cold water and change the water once or twice in the middle. - He put the soaked mutton and mutton bones into the pot with cold water, added an appropriate amount of ginger slices and cooking wine (also added with white wine or a small amount of green pepper), and boiled them over high heat to remove the floating foam on the surface. After blanching the mutton, he scooped it out and placed it into warm water to wash it again. 3. Stewing process: - He added enough hot water into the pot at once, added an appropriate amount of scallions, ginger slices, twenty to thirty pieces of pepper, a small piece of Angelica dahurica, and other seasonings, and kept it simmering over medium heat. It could also be stewed with lamb scorpions. - During the stewing process, he could add radish and other ingredients to increase the flavor according to his personal preference. Some people thought that stewing without a lid would help to remove the smell of mutton, but they could also cover the lid and simmer slowly over low heat. The stewing time varied from about 40 minutes to an hour depending on the amount of mutton and personal taste. - After about 40 minutes, he could fish out the meat, remove the onions, ginger, pepper, Angelica dahurica and other seasonings, change the mutton into small pieces, pour it back into the pot, and continue to stew until it was soft. 4. Seasonings and side dishes: - After stewing, you can add an appropriate amount of salt, white pepper, and other seasonings according to your taste. - He could add sheep blood that had been blanched in water, and he could also sprinkle wolfberries, coriander, and green garlic sprouts as embellishments. It should be noted that different regions and individuals had different understandings of the methods and tastes of authentic mutton soup. This was just a common and more authentic way of making mutton soup based on a variety of methods. "Warrior Sage!" The novel is equally exciting. Everyone is welcome to click and read it!
The authentic cooking method of Xingguo vermicelli fish
The following is an authentic cooking method of Xingguo Rice Noodle Fish: - Material preparation: - Choose 1 fresh grass carp, 350 grams of dried powder, 50 grams of rice flour, 150 grams of dried potato flour, 50 grams of ginger (minced), 100 grams of chopped green onion, 150 grams of soy sauce, several pieces of green vegetable leaves, 125 grams of chili sauce, 150 grams of cooked vegetable oil, and an appropriate amount of refined salt and gourmet powder. - Production steps: - Fish processing: Remove the scales and gills of the fish, cut open the back and remove the internal organs, chop off the head, tail and dragon bones, wash the fish meat, then cut it diagonally into 2 cm thick and 6 cm long slices with a knife, put it into a bowl, add ginger powder, 0.5 grams of gourmet powder, 75 grams of soy sauce, a little salt, 50 grams of chili sauce, marinate for a few minutes, then mix with dried potato powder and set aside. - Steamer preparation: Take a small basket, put washed cabbage leaves on the bottom of the basket, sprinkle a little rice flour, steam it for a while, and then leave the fire. - Dried powder processing: Dried powder was boiled until it was 70%, then picked up and drained. After mixing well with a little salt, 25 grams of soy sauce, 50 grams of vegetable oil, 0.5 grams of gourmet powder, and 25 grams of chili sauce, it was scattered on the vegetable leaves in the steamer. Then, a little rice flour was sprinkled. The steamer was covered and steamed until it was steaming. - Steaming fish: Place the seasoned fish slices in the steamer and steam them for about 20 minutes. - To make the marinade, dilute 50 grams of chili sauce with boiling water, add 50 grams of soy sauce, 0.5 grams of gourmet powder, and 100 grams of cooked vegetable oil to make the marinade. - The final formation: pour the marinade on the fish fillets in the cage, sprinkle with chopped green onions, and then serve them with the cage. There was another method: - Material preparation: - 400g fish slices (grass carp, etc.), 400g Jiangxi rice noodles, 10g fermented chili, 24g bean paste, 4g onion ginger, 20g minced garlic, 15g light soy sauce, 8g dark soy sauce, 20g cooking wine, 5g white sugar, 3g chicken essence, 10g oil, etc. - Production steps: - Fish fillets processing: slice the fish fillets into thin slices of about 3 - 5mm, cut ginger, fermented chili, and green onions into foam for later use. Mix the fish fillets, ginger, green onions, chili, salt, starch, cooking wine, oyster sauce, bean paste, light soy sauce, chicken essence, and add appropriate amount of oil to marinate for ten minutes. - Rice flour processing: Use the time to marinate the fish to mix the rice flour well. The rice flour does not need to be blanched and washed. Other than ginger and cooking wine, the other seasonings are the same as those used to mix the fish. When mixing the flour, remember to add dark soya sauce to color. - Combined steaming: Put the mixed rice noodles into the steamer as the base (you can also add an appropriate amount of vegetables as the base according to your personal preference), arrange the fish slices in a circle, and the fish belly faces inward in a unified direction (you can add an appropriate amount of black beans). After the water boils, put them into the pot and steam for 12 minutes. After taking them out of the pot, sprinkle an appropriate amount of chopped green onions. The novel "Watching the Moon on Fish Island" is equally exciting. Everyone is welcome to click and read it!
The cooking method of authentic dry pot spicy shrimp
The steps of cooking the dry pot spicy shrimp were as follows: First, remove the head, beard, and gut of the shrimp, and then wash it. Then, he added an appropriate amount of cooking wine and a little salt and marinated it for a while. At the same time, he prepared potatoes, cucumbers, coriander, peppers, ginger slices, garlic cloves, and scallions. Then, he heated the wok, poured in an appropriate amount of vegetable oil, and heated it to 60%. He placed the marinated prawns into the pot and stir-fried them for about a minute. Next, he added the ingredients and stir-fried them until they were cooked. Finally, add an appropriate amount of salt, pepper, and other seasonings according to personal taste.