<h1 class="pgc-h-arrow-right" > peppery flavored flower nails</h1>
Ingredients & Ingredients:
500 grams of flower nails, 15 grams of millet spicy, pepper onion and garlic, 10 grams of fragrant sauce, 5 grams of rattan pepper oil, 3 grams of chicken essence, 3 grams of oyster sauce, 3 grams of soy sauce, 10 grams of spicy fresh sauce, 20 grams of red oil, 2 grams of mustard
method:
Add ginger and shallots to blanch the shell to remove half of the shell without meat, leaving half of the meat for later
Mix all the above spices with ginger puree, garlic paste, and red millet pepper
Add the sauce to the flower nails and mix well
<h1 class="pgc-h-arrow-right" > secretly made polychamacy</h1>
1 piece of multi-treasure fish, 50 grams of minced garlic, 35 grams of large red pepper, 15 grams of steamed fish soy sauce, 3 grams of chicken juice, 1 egg white, snowflake corn starch, a pinch of salt, pepper, sesame oil
The dobao fish is slaughtered cleanly, the whole fish is boneless, the whole fish is left with bones, and the meat is cut into slices to absorb the water and set aside
Marinate the fillets with corn starch, salt, pepper, chicken juice and egg whites
Bring the chicken broth to a boil, add the fish bones, soak the fillets in turn over a slow heat, and place them in a vessel
Sprinkle the minced garlic on the surface of the fish, drizzle with boiling oil, sprinkle with green onions, and pour in steamed fish soy sauce
<h1 class= "pgc-h-arrow-right" > bad chili pepper mixed with duck paws</h1>
Boneless duck palm 600 g, bad chili pepper 35 g, ginger 5 g, green onion 5 g, cooking wine 4 ml, spicy fresh sauce 5 ml, soy sauce 6 ml, oyster sauce 3 g, garlic 3 g, balsamic vinegar 2 ml
Wash and dry the peppers and garlic, mash the peppers and garlic in a larger container, pour the mashed peppers and garlic into the dish, add salt, brown sugar and white wine in turn and stir well, put them into a tightly sealed kimchi jar and let them sit for a month to make a bad pepper
After the duck palm is cleaned, add the onion and ginger cooking wine blanched, fish out the cold, put the cold water into the pot again, add 5 grams of ginger, 5 grams of green onion, 4 ml of cooking wine, 5 ml of spicy fresh sauce, 6 ml of soy sauce, 3 grams of oyster sauce, 3 grams of garlic grains, 2 ml of balsamic vinegar and cook to maturity, drain the juice, and spoon out the plate
Place an appropriate amount of bad peppers on the palm of the duck and garnish with an appropriate amount of edible flowers and herbs