Seasoning: cooking wine 1 spoon; 3-4 slices of ginger; 1 spoon vinegar; A little salt; Organic soy sauce 1 spoon; Delicious 1 spoon; 1 teaspoon sesame oil; A little chicken essence; A little sugar;

Eight practices and steps of mixing onions

1 Prepare fresh eight belts; Wash the shallots and wash the eight belts for later use; Put water in the pot, add ginger slices and cooking wine, heat to 80%, and add vinegar; Add the eighth generation, boil until it is slightly open, roll up the discolored legs of the eighth generation to make their heads stiff, take them out immediately, and cool them in pure water;

2. Drain the eight belts; Change knives, cut heads, squeezers, and cut legs; Cut shallots into 5cm sections; Add organic soy sauce, delicious, sesame oil, chicken essence, sugar and vinegar and mix well.

3 Tips: 1, featured: short legs and eight belts taste crisp and delicious, remember to have short legs instead of long legs; 2, the time to open the pot: don't wait for the water to boil before going to the eight belts, it is easy to burn the skin, and it can be opened in 80% to 90%; 3, add salt and vinegar, vinegar can not only increase the bottom taste, but also make the scalded eight belts crispy and delicious; 4, the ironing time should be mastered, in fact, color change and rolling can be done, but the head of the eight belts is easy to get rusty. Therefore, based on the maturity of the head, the head should be taken out immediately after hardening, and it should not be cooked for too long, otherwise it will lose its taste; 5. You can also use chopsticks to hold the eight belts and immerse your head in water, and then put it into the pot after the head hardens, so as to ensure that the maturity of the head and legs is consistent; 6. Take the scalded BaDai out and dissipate heat as soon as possible, that is, put it into pure cold water to keep BaDai crisp and refreshing.