Seasoning: Lee Kum Kee double tea soy sauce, Lee Kum Kee garlic Chili sauce, sesame oil, shrimp oil, salt, sugar, cooking wine.
Practice:
1. Blanch pepper and lantern pepper.
2. Remove the blanched pepper and bell pepper for later use.
3. Blanch the soaked mushrooms, Agrocybe aegerita and green bamboo shoots with the remaining water of blanched peppers and prickly ash.
4. Make a pot with medium fire, and pour sesame oil and shrimp oil into the pot. The proportion of sesame oil can be larger. This practice is called erhe oil, which will taste better.
5. Add onion, ginger and garlic slices and saute until fragrant.
6. Add the blanched pepper and bell pepper and stir-fry the bottom of the pot.
7. Add a spoonful of Lee Kum Kee garlic pepper and stir-fry the red oil.
8. Add the sliced fish balls and crab roe and stir fry first.
9. Stir-fry until half cooked, then add mushrooms, Agrocybe aegerita and lettuce and stir fry.
10. Stir well, then add the chopped lunch meat and a little sugar.
1 1. Finally, add the fried shrimp, add salt and stir well.
12. finally, pour a spoonful of lee kum kee double tea soy sauce, which can double the greasy effect. Stir well and serve.
Tip:
1. sesame oil and shrimp oil can be fried more, and they can be put in cooking later. The fried oil is not easy to go bad when stored at room temperature.
2. It is recommended to use lantern pepper to make spicy incense pots. Carrefour and Auchan sell them in bulk.
3. If you feel that sesame oil has a hemp taste, you can also use pepper when frying.
4. I don't use a lot of peppers and prickly ash, mainly to improve the taste economically. You can increase the amount you like, and double it.