Bean blossom crisp eel
method:
1, put the appropriate amount of vegetable oil in the pot to heat, put in ginger rice, garlic rice, watercress sauce and pickled pepper sauce stir-fry, to be mixed with the appropriate amount of fresh soup to boil, boil for 5 minutes, filter out to get the red soup
2: Put the bean blossoms in the casserole dish, drizzle a little wood ginger oil, and steam through the steaming cabinet. After taking it out, put the cooked lettuce slices in a casserole dish and set aside
3, into the net pot mixed with red soup boiled, first pour the eel fillet into the simmering, fish out and put the bean blossoms on top, and then pour the red soup into it
4: Heat the pot with a little oil, first fry the dried pepper and peppercorns until fragrant, then pour into the casserole dish, that is, good