Step 1: remove the yellow stems of Chrysanthemum morifolium, put them in water, wash, dehydrate and cut into sections.

Process 2: Peel, wash and chop the onion, slice the ginger into thin strips, and cut the dried pepper into sections.

Process 3: Take out the pan and boil the oil until it is cooked, then add chopped green onion, shredded ginger and dried pepper and stir-fry until fragrant.

Process 4: Then pour in Artemisia argyi and stir-fry, stir-fry quickly until Artemisia argyi stops growing, pour in proper amount of soy sauce and edible salt, and stir-fry to serve.

Boiled shrimp practice:

1, add water immediately after fresh shrimp is bought back to maintain its vigorous vitality.

2. Cut off the beard directly before cooking the shrimp, and do nothing else to keep its original ecology.

3. Pour the water into the pot, add a few slices of ginger and onion, and bring to a boil.

4. After the water is boiled, add the fresh shrimp, pour in two spoonfuls of rice wine and cook for 2 minutes (when cooking, be sure to stir fry with chopsticks, so that you can meet the heat evenly).

5, the shrimp is red, the lobster tail is bent, and the cold water can be picked up in one minute.

6, adjust the universal dip: chopped onion and ginger, millet pepper and chopped onion, a spoonful of seafood soy sauce, two spoonfuls of oil consumption, a spoonful of sugar, a spoonful of vinegar and a spoonful of sesame oil, and mix well. Friends who like Lai Xiang can add a little coriander.

Spicy fried clams Ingredients: clams (2 kg)

Accessories: rice wine (3 tablespoons), soy sauce/Pixian bean paste (2 tablespoons), shredded ginger (10g), onion root (2-3 segments), wormwood (a small amount), millet pepper (3-4) and salt (a small amount).

manufacturing process

1. Put the bought Meretrix meretrix into salt water to spit sand 1-2 hours;

2. Thoroughly clean and tidy the fine sand on the skin;

3. Boil the water, put in the clams, open the shell and take it out immediately. Wash with warm water and drain for later use.

4. Prepare all raw materials, including clams, shredded ginger, onion, millet pepper, rice wine and soy sauce;

5. Slow fire, stir-fry shredded ginger and onion, and the fragrance becomes loose;

6. Stir-fry clams with slow fire;

7. Pour the millet pepper, soy sauce and rice wine into the pot;

8. Add salt and seasoning, sprinkle with chopped green onion, and start the pot.