Screenshot from [Ultimate Cooking Course] Fang Zi from Channel 4 Food The original party has not been found on the website, but the Internet has found someone who has downloaded the PDF file. Can do 2 servings
Cut small onions, shallots, celery, garlic and peppers into small pieces.
Heat the pot, add the olive oil, and stir the chopped small onions, shallots, celery, garlic, pepper, thyme and bay leaf for 2 minutes, stir fry until the onion and celery soften.
Add the green mouth, stir-fry for 30 seconds, then cover and cook for 1-2 minutes, then shake the pot to make the green mouth evenly heated.
Uncover the lid. When the mouth is open, add vermouth vermouth and white wine and continue to stew. Do not cover the lid and cook for 1-2 minutes.rCover and cook for another 30 seconds to one minute until all the mouth is fully open.
Adding fresh cream
Add parsley leaves, stir fry, taste the taste and season with your own taste.rCover the lid and shake the pot to mix the flavor evenly.rUncover the lid, stir fry a few times, and pan out.rCan be served with toasted bread.
Gordon's method of testing the Qingkou: Put the Qingkou into the pool, add cold water, press the green mouth with your hand, and if it can't close, the green mouth is dead.