The raw materials for stir-frying flower shells are 500g of clams, a small amount of fragrant lai, vegetable oil for banquet friends, ginger slices, pepper, garlic, pepper and vinegar. The method is 1. Wash the clams, chop the ginger and garlic, and cut the peppers into strips for later use. 2. Boil the water in the pot, pour in the clams until the shell is opened, remove the cold water, and rinse off the white foam and gravel. 3. Boil the oil in the pan, add ginger, garlic and pepper into the pan and stir-fry until fragrant, then pour the clams into the stir-fry and add a little pepper. 4. Finally, add a little salt and vinegar and stir-fry with a little water twice.
Sichuan style fried chicken raw material chicken wings 300g nest bamboo shoots 50g wild pepper 15g lettuce 25g chives 1 ginger slices 1 a small piece of garlic 6 petals cassava starch 50g soy sauce 3 teaspoons of yellow wine 1 teaspoons of bone soup 2 teaspoons of rice vinegar 1 teaspoons of salt 1 teaspoons of sugar/. 2. Cut the nest bamboo shoots into strips and soak them in a little salt water; Cut wild pepper, lettuce and onion into sections; Cleaning and chopping ginger and garlic; 3. Mix soy sauce, vinegar, sugar, salt, rice wine, chicken essence, cassava starch and bone soup into juice; 4. Add oil to the pot, bring to a boil, add chicken and stir fry, add pepper, ginger and garlic, stir fry bamboo shoots, lettuce and onion, thicken and collect juice.