sea hare

200 grams

ingredients

coriander

50 grams

dry red pepper

three

ginger

1 small piece

garlic

2 petals

Sichuan pepper

of appropriate amount

cooking wine

of appropriate amount

salt

2 scoops

cumin

of appropriate amount

monosodium glutamate

1/2 spoons

step

1. Shred dried red pepper and chopped ginger and garlic for later use;

2. Rinse the sea rabbits, skin them, gut them, remove the hard balls (in the middle of the eyes), cut them into appropriate sizes, wash them, blanch them in hot water and take them out for later use.

3. Put the oil in the wok, and cook until the oil is cooked, until the pepper, dried Chili shreds, garlic slices, cooking wine and salt are fragrant.

4. Add cumin and monosodium glutamate to the blanched sea rabbit, stir well and serve on the plate.

Tips

The sea rabbit out of the pot must be eaten while it is hot, and the crisp and raw taste is very palatable. In addition, the immersion of spicy taste is even more appetizing, ensuring that two more bowls of rice can be eaten.