I always like the taste of the river scorpion, the fat before the Qingming is fat and tender, and after the sizzling fire, it is the spring-given taste.
The river otter can let the business slaughter. Remove the cockroach and loosen the axe with a hammer.
Slice the clam meat, pour it in boiling water, then use cold water for later use. Garlic moss cut into spare (actually better with leeks)
Hot pot cold oil, under the pepper, onion ginger and garlic, sauté, stir into the garlic, stir fry, stir the fire, stir fry for about a minute, add the meat, add cooking wine, green pepper, dried red pepper, soy sauce, stir fry for three minutes Put the salt and chicken essence before the pot, and put the plate.
The meat must be hammered. The time of stir-fry should not be too long.