The method taught by the mother and Yaoyao is suitable for Xiaobai who has no cooking experience like me.
|Beetle||One catty (for two people)|
|Chicken essence, sugar, salt|
After buying the fresh flower, put it in a water basin, add water and a spoonful of salt, and spit mud. (About half an hour) Then take out the drain.
Small peppers, garlic, ginger, green onions, minced and set aside (approximately two small portions)
Simmer the red pot, pour the oil, grab one chili, ginger and garlic and stir fry.
Pour in the Jiajia, add two tablespoons of rice wine, one spoonful of soy sauce, half a spoonful of sugar, and a little salt (because the Jiajia has been soaked in salt water and the soy sauce is also salty, so add little salt).
Grab the remaining spicy ginger and garlic and continue to stir fry. (Because the beetle itself will produce water during the frying process, there is no need to add water. If this method is used to make base shrimp, this place will need to add 1/3 small bowl of water).
Add some chicken essence, sprinkle green onions, stir fry, and start cooking.