Baked Haihong with white wine(bai pu tao jiu ju hai hong jie sai si fang cai )

Baked Haihong with white wine

Introduction:

"Haihong is a well-known seafood treasure at home and abroad. Its meat is delicious and nutritious. It tastes unique when baked with white wine."

Production steps:

Step 1: thaw Haihong (Qingkou) and rinse to remove foot silk;

Step 2: Chop garlic into minced garlic, chop dried scallion and sweet pepper;

Step 3: pour the oil into the pot, add the seasonings except for the lotus leaf, then put the Qingkou (Haihong) neatly in the pot, and finally pour in the wine;

Step 4: cover the pot and start the [dry pot] function;

Step 5: after the cooking procedure, put in the mint leaves, stir the ingredients in the pan evenly, and pour on the soup.

Materials required:

Haihong: 8

Dried scallion: 1

Mint leaf: 4 pieces

Chopped black pepper: 1g

Garlic: 2 cloves

Sweet pepper: 50g

Olive oil: 15 ml

White wine: 30 ml

Note: 1, Qingkou (Haihong) into the pot, the meat down; 2, the main ingredients are salty, do not need salt; 3, mint leaves out of the pot into.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: other

Chinese PinYin : Bai Pu Tao Jiu Ju Hai Hong Jie Sai Si Fang Cai