The scientific name of anemone is anemone, which can be fried, cold and soup. It's fresh and crisp. The cooking of anemones does not require complicated seasonings. If the seasoning is too complicated, the flavor of seafood itself will be covered up or changed. The method of frying anemones in Chili sauce is also very simple. This dish is crisp and delicious, salty and slightly spicy, and it is very delicious.

Wash Anemone, cut into pieces, quickly blanch in boiling water, remove cold water immediately, and drain for later use; Oil pan, hot pan cold oil, after the oil is hot, add ginger and saute; Cook cooking wine, add shredded green pepper and stir-fry for one minute; Add anemones and continue to stir fry for a while; Add appropriate amount of salt and monosodium glutamate, and serve out.