The method of cooking small seafood in sauce is as follows: Ingredients: Sichuan peppercorns, star anise, bay leaves, ginger slices, minced garlic, and spicy millet.

Accessories: chili powder, cooking oil, light soy sauce, vinegar, sugar, salt, coriander, lemon, onion.

1. Add a bowl of water to the pot.

2. Add peppercorns, star anise, bay leaves, ginger slices and chili peppers and bring to a boil.

3. Pour this brine into a bowl and set aside.

4. Add minced garlic, spicy millet and chili powder to the bowl and set aside.

5. Heat a tablespoon of oil in a pot and pour the hot oil over the minced garlic and other ingredients.

6. Then add light soy sauce, vinegar, sugar, salt, 5 tablespoons of brine, coriander, lemon, and onion, stir well, and add the cooked seafood.

Precautions for making small seafood with sauce 1. Selection of seafood: Choose fresh and good quality seafood, such as shrimps, squid, clams, etc.

Seafood should be free of odor, tender in texture, and intact in appearance.

2. Preparation of seasonings: Prepare appropriate amounts of minced garlic, minced ginger, pepper, chopped green onion and other seasonings to enhance the aroma and taste of the seafood.

3. Pre-process seafood: Wash the seafood to remove sand and impurities, remove the internal organs of the squid, and remove the shrimp lines from the shrimp.

4. Master the cooking time: Different seafood materials have different cooking times, which should be adjusted according to the specific situation.

Generally speaking, cooking time should not be too long to avoid overcooking and hardening of seafood.

5. Control of heat: When frying seafood, keep the heat at a medium level to maintain the freshness and texture of the seafood.

Too high a firepower will cause the seafood to be overcooked or mushy, while too low a firepower will result in insufficient heat.