Hot abalone(huo bao bao yu zai )

Hot abalone

Introduction:

"In order to meet the needs of local audiences in Sichuan and Chongqing, it is a common practice for restaurants in Sichuan and Chongqing to cook seafood with spicy and sour Sichuan cuisine. This dish is spicy, sour and fresh. The abalone is plump and delicate. It tastes delicious and nutritious. It is loved by everyone. "

Production steps:

Step 1: after buying the abalone, soak it in the water, add 2 drops of vegetable oil and let it spit out the dirty things. Remove after 4-5 hours.

Step 2: to shell, to viscera, wash, cut cross knife.

Step 3: add salt and cooking wine for 10 minutes.

Step 4: heat the oil in the frying pan, heat the oil, add the dried pepper section, and fry the pepper in the pan.

Step 5: add pickled ginger and pickled pepper to stir fry the flavor.

Step 6: add abalone fry.

Step 7: add onion and turn off the heat.

Step 8: stir fry and serve.

Materials required:

Abalone: 300g

Dry pepper: 50g

Zanthoxylum bungeanum: 10g

Pickled ginger: 20g

Pickled pepper: 20g

Scallion: 25g

Vegetable oil: 50g

Salt: 5g

Cooking wine: 10g

Note: don't stir fry abalone for too long, or the meat will get old and affect the taste.

Production difficulty: simple

Technology: explosion

Production time: 20 minutes

Taste: hot and sour

Chinese PinYin : Huo Bao Bao Yu Zai