Wash the water in the cold water, dry the water, soak the ginger slices, pickle the pepper, wash the water with the garlic peel, and chop the musk.
Heat the oil in a hot pot, pour in the garlic, and fry until the surface wrinkles.
In the oil pan, add pepper, yin bean, ginger, soaked ginger, pickled pepper, fresh pepper and stir-fry.
Pour into the clams and stir fry, add the wine, soy sauce and a little soy sauce and fried garlic, stir fry and add a bowl of water, boil and add a little sugar and cucumber to boil.
Burn until the cucumber section becomes soft, add half of the fragrant sauté, slightly close the juice, turn off the heat, and sprinkle with the other half of the fragrant scent.
Alone garlic must be cold oil into the pot and lightly fried. This dish is filled with bean paste and pickled ginger, and no additional salt is needed. If you choose the gherkin, you can cook it later.