Baijiu Qingkou(bai jiu zhu qing kou )

Baijiu Qingkou

Introduction:

"Baijiu Baijiu Baijiu" has always been a foreign dish I love very much. This dish is very fragrant and has a little fresh feeling. Although it is added with liquor, the liquor is heated and volatilized without alcohol, but it also eliminates the fishy smell of Qingkou. With lemon and parsley, the whole dish has strong aroma but also refreshing feeling. The taste of Qingkou is also very rich. Rich. "

Production steps:

Step 1: wash parsley, ginger, onion, garlic and lemon, slice or cut into slices

Step 2: wash Qingkou with boiling water to remove the weeds and dirt

Step 3: add olive oil to the pan

Step 4: put the ginger, garlic and onion into the pot and stir fry them for fragrance

Step 5: add parsley

Step 6: add Qingkou

The seventh step: add the Baijiu to cook briefly.

Step 8: add a little water and pepper, then add lemon slices and pepper

Step 9: cover and cook for 3 minutes, then add salt

Step 10: finished product drawing

Materials required:

Qingkou: 500g

Parsley: 50g

Lemon: half

Chili: 2

Onion: half

Ginger: right amount

Garlic: right amount

Salt: right amount

Baijiu: moderate amount

Olive oil: right amount

Pepper: right amount

Water: moderate

Note: 1, Qingkou must first remove dirt and weeds by boiling water. 2, lemon slices do not need to put too much, three or four slices can be. 3, parsley can not be less, can bring out fragrance. 4, like to eat spicy can put more pepper

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: sour and salty

Chinese PinYin : Bai Jiu Zhu Qing Kou