Three catties of white shells

Jiangyikuai

Seven or eight cloves of garlic

A small bowl of dried Chili peppers

4 tablespoons soy sauce

2 octagons

4 garlic seedlings

4 teaspoons of sugar

Thirteen incense 1 spoon

4 teaspoons of steamed fish and soy sauce.

Appropriate amount of salt and chicken essence

3 teaspoons of cooking wine

How to fire Bai Bei?

Bai Bei washed it and soaked it in water. Put the salt in water for two hours and let it spit out sand.

Bring boiling water to a high fire, add white shells and continue to cook until the shells open by themselves. If one is opened, one will be lifted, if one is opened, one will be lifted and put in an empty bowl. If it is not opened, don't take it. Most of them are dead or empty. After all the fish are fished out, rinse with cold water and drain for later use.

Take an empty bowl and pour in 3 teaspoons of cooking wine, 4 teaspoons of soy sauce, 4 teaspoons of sugar, 1 teaspoon of thirteen spices and salt. Because the steamed fish and soy sauce are fresh and the shells are fresh, it depends on your taste whether you put the chicken essence or not. Put it away and mix well.

Turn off the fire, add three spoonfuls of vegetable oil, add ginger, garlic, star anise and dried Chili in turn after the oil is hot, and stir-fry until fragrant. Then, put half of the prepared sauce in, stir-fry twice, and then pour the drained white shell in and stir-fry. It must be a big fire at this time. In the process of cooking, put two spoonfuls of cooking wine in, stir-fry together to remove the fishy smell, stir-fry twice, pour all the remaining sauce and continue to stir-fry.

Add appropriate amount of salt, put 4 spoonfuls of steamed fish and soy sauce before taking out the pot, cut garlic sprouts into pieces, and take out the pot and put them on a plate.

skill

After the white shell is cooked, it must be washed with cold water, because the water for boiling the white shell is quite fishy, and cooking wine is essential to remove the fishy smell.