Sauna metapenaeus ensis

Material:

1 kg of fresh metapenaeus ensis, a pile of pebbles, gauze and barbecue

Seasoning:

Carved wine, soy sauce, aged vinegar, garlic paste, ginger paste and sesame oil

Practice:

1. Use soy sauce, aged vinegar, garlic paste and sesame oil.

2. Put the pebbles on the barbecue grill and heat them at high temperature (at least 41-61 minutes is required). Carefully take out the heated pebbles together with the barbecue grill.

3. Pour all the fresh metapenaeus ensis onto the pebbles, pour it with carved wine, and then cover it with gauze for about one minute.

4. metapenaeus ensis's body is mixed with the smell of carved wine and pebbles. Eat it while it's hot, and touch the seasoning prepared in front, so as not to let metapenaeus ensis leave it on the pebbles for too long, and the meat will get old.