Haihong (Qingkou) has a great taste. This dish tastes sour and can remove the astringency.
Half a glass of wine and a few peppers boiled the sea rainbow, immediately after the mouth opened the pot. If there is a reluctance to open the mouth, it is dead, throw it away. Seeing that there are small partners who don't understand this step, so there is not much to add to the picture, just cover the bottom of the pot; it is not necessary to add water to cover all the sea rainbow, because steam is enough. Drinking with water does not mean using water. I use cooking wine, as long as the light wine is not high, white wine, rice wine, beer, sake, all.
Open two shells and throw away the half that is not stained with meat.
Onions, garlic, ginger, minced, red pepper, oblique knife and shredded. Basil chopped
Put the fish sauce, half of the minced garlic, sugar and spicy sauce into a bowl and stir. Spicy sauce can go to the supermarket to buy Thai or other chili sauce. I used the Pixian bean paste, and I put it in the oil and did not put it in the bowl.
Heat the wok and pour the oil into the onion, ginger, and the other half of the minced garlic and red pepper. The sea rainbow (with shell) is poured into the pot (4) and the stir-fried mixture is fried twice. Add basil, close. Fire, dripping lemon juice
Haihong will become a rubber band when it is too old, and it will not be able to taste more.