It’s delicious and it’s time to go. Because there are no large utensils that can be steamed because of the conditions, it is changed to roast in the oven.
The bamboo stalk removes the internal organs and is marinated with cooking wine. Wash the shell and put it aside
The kungfu of the pickled wine is prepared for seasoning. First chop the garlic, red pepper and green pepper.
Two small fans of Longkou fans are soaked in warm water.
* The key step is coming! Tune the sauce. First, half a bowl of soy sauce, a small amount of white sugar, fish sauce, and fuel consumption into a sauce. At this time, I tasted it and it was salty. Add a little water to the sauce to lighten the salty taste. The taste is a bit saltier than your taste, because fans and bamboo poles will dilute the taste.
Put oil in the pot to be hot. After adding garlic, stir fry
After the garlic is fried, add the chili granules and stir-fry.
Adjust the sauce and heat it in the hot pot of the previous step. Try the taste, if you feel the taste is not enough, then put the fish sauce.
Put the bamboo chopping shells neatly. I will make the fans soaked in boiling water and become transparent. The water is drained and placed on a bamboo clam shell and finally placed on a bamboo pole. Finally, each sauce is topped with a sauce. The oven is preheated and placed in the oven. 250 degrees, fire up and down for 10 minutes.
Add a spoonful of sauce after the pan is finished. Finished work~
1. It is best to do more with the sauce, and use the rest with the bamboo poles to serve on the table, so that the family can properly pour the bamboo fans to eat. 2. This dish is also good for steaming. 3. If the fans put the money together, they can be separated by rushing with cold water.