2. Bouquet leaves are bought, washed, cut and pickled with cooking wine, ginger and onion.
3. Wash the mung bean sprouts, drain the water and put them in a barbecue tin foil tray. Don't pad mung bean sprouts too thin, because they will soften after baking. You can put more, it will shrink.
4, then you can make garlic sauce, two complete garlic are peeled and cut into garlic, no doubt, it is so much garlic.
5, put oil in the pot and fire, a little more oil, barbecue garlic sauce depends on oil and garlic.
6. Add garlic and chopped pepper to the oil and stir fry, paying attention to controlling the heat. The fire should not be too big at this time, so don't fry garlic.
7. Remove the marinated hairy belly and drain it. Remember not to take ginger and onion out of the pickling material. Spread the hairy belly on the bean sprouts as evenly as possible. Then put the prepared garlic sauce on the hairy belly. You can pour a small spoon on the hairy belly and spread the garlic sauce evenly.
8. Find a flat-bottomed non-stick pan, put the prepared baking tray into the pan, cover it, and catch fire in a big fire. Pay attention to the situation in the baking tray. When you see the water boiling in the baking tray, turn down the fire and wait another three to five minutes to turn it off. The specific time depends on the amount of ingredients in your baking tray, and you can control it yourself.
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