Xiamen people like to eat seafood, not only will eat seafood, in addition to steaming, stir-fry, hot, soy sauce, etc. ~ ~ ~ and the cuisine gathered a variety of martial art, Sichuan cuisine is the most prominent, in order to adapt to all over Xiamen I don't know who invented the practice of boiling water. The combination of fresh seafood and spicy Sichuan food makes the two perfectly matched and keeps spicy and delicious. As long as it is eaten, it will be out of control and fall in love with it.
Cucumber washed slice
Boil the boiled water and add a pinch of salt. Boil the cucumber and boil for about a minute.
Dispose of flower buds, squid, and shrimp separately
The same squid is cut into a circle and has a taste.
After washing the bell pepper, drain the water and cut it with scissors. The ginger and garlic are also shredded.
Under the hot oil, the lower half of the ginger, garlic and pepper are left to wait for use, and the bean paste is scented and then boiled with water.
Pour the squid, flower bud, and shrimp into the pot
The fire is boiled and seasoned, the flower is opened, the shrimp is discolored, and the boil is discolored. The time should be grasped and it should not be cooked for a long time. Otherwise, the squid is not crispy and the shrimp is too old. If the water is opened, it will be well-packed. If it is seasoned, then there is no need for chicken. All seafood is already fresh enough.
Spread the parsley
The pot is washed and the oil is hot, and the remaining peppers are scented and the oil temperature becomes high.
Hot oil drizzled on top of parsley
A plate of boiled three fresh is finished, I am cooking today, the amount of two people is normal, a family of three has this dish enough to eat.
Sanxian can be replaced by other seafood, such as abalone, shrimp, etc., to see the preferences of the pro, the accessories inside can also be replaced with a variety of vegetables. When you fry the pepper, the fire must not be too big. Otherwise, if the pepper is burnt, the soup will have a bitter taste.