Flower armor 2 kg

3 dried peppers

3-5 millet peppers

Garlic 3 cloves

A pinch of pepper

Half root onion

How many onions?

Proper amount of cooking wine

Medium fuel consumption

Proper amount of soy sauce

Proper amount of oil

How to fry Sichuan-style fried flowers?

This dish is very simple, but the process of dealing with flower nails is time-consuming. Because there is sediment in the flower nail, it will be delicious if it is not cleaned, and it will be very uncomfortable to bite the sediment.

Treat flower nails

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2. Change into clean water, add half a spoonful of salt and soak in a few drops of sesame oil for more than 3 hours. Wash and change water repeatedly, about 3-4 times, so that the flower nails spit out sediment.

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Formal cooking

1. Boil a pot of water with the water surface as wide as possible. When the water is boiled, pour the flower nails in and boil them. Turn on the water again, and the flower will slowly open. Take out the flower shell with a colander, and move quickly. If you cook for too long, the shell and meat will separate. You can also put a sieve in the pool in advance and pour it into the pot.

2. Wash the flower nail with cold water, put two pots on top of each other, drain the water and repeatedly screen and wash the flower nail. It is enough to see that there is almost no sediment impurity in the basin. Drain the flower nails.

3. I made a little more than two kilograms of flower armor, and I broke off the shell of each flower armor without meat. I don't think it's necessary to break it, but if the pot is small, I suggest breaking it. It's best to stir fry when frying.

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Cut the green onion into short sections, cut the dried pepper into small pieces with scissors, and chop the garlic and millet pepper into fine powder respectively. Cut the shallots into chopped green onions. Pepper is divided into two parts

Heat the pan and add oil. When the oil is heated to 50%, add green onions and some peppers to stir-fry until fragrant, and take it out.

Turn on the fire, stir-fry the flower shells for a few times, stir-fry the cooking wine evenly, and then stir-fry the soy sauce, oil consumption, dried pepper and pepper in turn. Stir-fry until fragrant, pour in minced garlic and millet pepper, stir well, add salt and chicken essence, sprinkle with chopped green onion and take out.

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skill

This dish is spicy and delicious, and its soul is millet and garlic. If not, it can only be called braised pork, which is another flavor.

Be patient when dealing with flower nails, wash them several times, and change the water several times when soaking.

It's cool with cold broad music or cold beer.