Make 1: Pan-fried pangolin
Prepare the following ingredients: 1 pangolin, half an onion, half a lemon, 1 teaspoon of salt, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of cornstarch, paprika, black pepper, wine
The specifications are as follows Clean the pangolin, remove the head and tail and save for another use, take the middle part, cut it into small pieces about 2cm thick, put it into a soup pot, add 1 teaspoon of salt, 1 tablespoon of soy sauce, 2 tablespoons of cooking wine, 1 tablespoon of oyster sauce, 1 tablespoon of cornstarch, and then scrub it well, and let it marinate for 30 minutes to get a good flavor! Start a pan with oil and heat, then put the fish piece by piece into the pan and fry, fry until the bottom is browned, turn over and fry the other side until browned, repeat a few times until the fish is cooked, you can put out of the pan on a plate, next to the shredded onion, and half a lemon, and sprinkled with a moderate amount of black pepper and paprika, if you like lemon friends to eat, can be squeezed on the lemon juice!
Practice 2: pangolin meatballs
Prepare the following ingredients: 1 pangolin, 500 grams of pork, 1 tablespoon of salt, 20 grams of mushrooms, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 50 grams of cornstarch
Specialized methods are as follows: peeled and chopped into pieces, pangolins to the head and tail to take out the fish, and also chopped into pieces, the more minced the fish as well as the better, if you are too lazy to use a machine to beat the fish. machine! After the fish is minced, put it into a pot of water, add water while stirring, double the amount of fish, then pour in the minced pork, add chopped mushrooms, add 1 tablespoon of salt, add 1 tablespoon of soy sauce, add 1 tablespoon of oyster sauce, add 50 grams of cornstarch, and then use your hands to mix it well, or you can wrestle it until the minced meat is strong. Then grab a pinch of minced meat and squeeze it into balls with your tiger's mouth, steamed or boiled!
Practice 3: Steamed pangolin with black bean sauce
Prepare the following ingredients: 1 pangolin, 3 tablespoons of black bean sauce, 5 cloves of garlic, 5 small peppers, 1 teaspoon of salt, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, a little bit of light soy sauce, 1 plant of broccoli, a little bit of water starch
Precisely as follows: clean pangolins, chopped into small pieces, add 1 teaspoon of salt, add 2 tablespoons of The first thing you need to do is to put the pangolin into a dish with a couple of ginger slices on top, then put it into a steamer and steam it over high heat for 10 minutes. While steaming the pangolin, blanch the broccoli and cook it for a while. After steaming the pangolin, pour off the broth and put the broccoli on top, then add oil in a pan to make the pan hot and stir-fry the minced garlic, edamame, and crushed chili peppers over a low heat.
Practice 4: Steamed pangolin
Prepare the ingredients as follows: 1 pangolin, 1 piece of ginger, 1 red pepper, 1 section of green onion, salt, 2 tablespoons of cooking wine, moderate amount of soy sauce
Specifically, the following: ginger, red pepper, green onion cut into julienne strips soak water for spare parts, and then pangolins cleaned up the fish belly along the spine cut the fish, so that pangolins can be placed flat, then wipe a layer of cooking wine, and then the pangolin, the pangolin, the pangolins, the pangolins, the pangolins, the pangolins, the pangolins, the pangolins and the pangolin, and so on.
Practice 5: pan-fried pangolin cakes
Prepare the ingredients as follows: taro 1, pangolin 1, 1 salami, salt 1 teaspoon, green onion moderate
Specifically, the following: pangolin boneless, take the meat, chopped, sausage diced, taro peeled and cut small pieces of steaming, steamed taro into a puree, add pangolin meat, sausage, green onion and other seasoning, mixing evenly, and the pangolin meat. The first thing you need to do is to make sure that you have the right ingredients and that you have the right ingredients for the right job!