Accessories: 5g ginger, 2g coriander, 5g garlic, bean paste 10g, 20ml cooking wine, 20ml steamed fish sauce, 20ml edible oil, 5ml sesame oil and refined salt 10g.
1, clean the flower nail, add water and refined salt, and soak in sesame oil for about 2 hours.
2. Add cooking oil to the wok, add ginger, garlic and millet pepper to stir fry, and then add bean paste.
3, stir-fry red oil, sauce, and add flower nails.
4. When the flowers are slightly open, pour cooking wine along the edge of the pot and simmer until the flowers are completely open.
5. Add shredded onion and coriander, stir fry and pour in steamed fish and soy sauce.
6, pot, stir-fry spicy flowers.