Hello everyone, today I will teach you to use different spicy flavors to make a Hunan specialty dish, "spicy flavor combined steaming".
The spicy taste of this dish does not care about the variety, I will use bacon, duck, fish, tofu today, soak in cold water for 2 to 3 hours before using the bacon, duck legs, tofu need to be cooked, so as to prevent the taste from being too salty.
The duck legs are then deboned and cut into thin strips, the bacon is also long striped, the bacon and spicy tofu are cut into slices, and spread in a large bowl in turn.
Next, make a stir-fry, start the oil pot, add ginger shreds, tempeh, dried chili, cooking wine, and sugar to stir-fry, pour the stir-fry evenly on the wax flavor, steam for 30 to 40 minutes, and finally buckle the bowl upside down on the plate, a very wine-flavored steaming is ready.
Have you learned?