Haihong in dry pot(gan guo hai hong )

Haihong in dry pot

Introduction:

"Now the transportation and logistics are developed, and you can eat seasonal seafood in the northwest. No, as soon as I passed by the food market after work, I was stopped by the seafood seller on the side of the road. He said it was the new Haihong, so I weighed two catties. Home after a flurry of confusion, a large dry pan Haihong will appear in front. The taste can't be described in words. Eat into the waiting, dipped in ginger vinegar, want to eat spicy can add millet pepper, in the hot and sour background, fresh incomparable. One by one, one by one, I kept smacking in my mouth. I always felt reluctant to swallow it. Then I wolfed it down. It seemed that I couldn't wait for a moment. I just wanted to swallow it right away. "

Production steps:

Step 1: Haihong two catties, repeatedly wash, remove the dirt attached to the shell and connect the internal meat of the hemp rope. Don't leave a thread. Soak in salt water and rinse repeatedly.

Step 2: mash ginger, add vinegar and soy sauce. Add a millet pepper to the spicy food.

Step 3: after the frying pan is heated, put the Haihong which controls the purified water directly into the pan and stew it in high heat.

Step 4: because Haihong contains water inside, no more water is needed. During the cooking process, the spoon can be turned to make Haihong heated evenly. When Haihong opens its mouth, it can be put into the pan.

Step 5: when you eat it, you can dip it in juice or not. It tastes more delicious.

Materials required:

Haihong: 2 jin

Ginger: moderate

Soy sauce: moderate

Vinegar: right amount

Millet pepper: one

Note: 1: be sure to clean it. 2: Stir fry without any seasoning. 3: Fire. As long as the Haihong all open, you can get out of the pot. 4: It's best to buy and eat on the same day, not overnight; if you find someone dead, you can't use them. 5: There is a small bowl of white soup at the bottom of the pot. It's slightly salty and delicious. Don't pour it out. 6: Eat while it's hot.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Gan Guo Hai Hong