Dried fragrant, chopped pepper, lobster sauce, fat and lean meat, garlic, ginger slices, salt, steamed fish with soy sauce, soy sauce, cooking wine and balsamic vinegar.

method of work

1. Wash the dried fragrant incense and put it into the pot.

2. Pour in proper amount of old marinade.

3. Turn off the fire after the marinade is boiled.

4. Let it cool and put it in a sealed box together with the marinade, put it in the refrigerator for 24 hours to taste, take it out and turn it over. Throw away the marinade that has been marinated and dried, and don't pour it back into the marinade pot.

5. Slice the salted dried fragrant stems into large pieces.

6. After the oil in the pot is hot, add the beaten douchi and garlic, stir-fry the fragrance, and then fish some of the oil, douchi and garlic into a large bowl with dried incense.

7. Fry fat and lean meat with residual oil.

8. Add ginger slices, fry until the meat slices are slightly yellow, and cook in the amount of cooking wine and balsamic vinegar.

9. Spread the fried meat slices on the dried incense, add appropriate amount of salt, soy sauce and soy sauce, mix well and marinate 1 hour or more to taste.

10. It needs to be stirred in the middle and covered with chopped pepper before steaming.

1 1. After the water is boiled, steam it in the pot 15 minutes.