I went to Changsha to buy things for my children. I ordered this dish at a light restaurant opposite Wangfujing in the evening. It tastes good. If a friend goes to Changsha to play it, I recommend this store. It tastes really good, especially friends who love to drink. A lot of good appetizers, and the weight is also very good. This morning, my mom deliberately went to the market to buy a river otter, try the water, stir it a little at noon, it feels great, and there is a big bucket at night! But unfortunately, the double-selling dry pot alcohol stove is still on the road. ????
Handling the river otter: 1. One knife on the left and one knife on the right. Open directly. 2. Baidu. (I’m lazy, let my mom deal with it, to be honest, it’s really bad)
Drain the water and cut into strips.
Marinated in river bream: 1 tablespoon of rice wine, half a spoonful of salt, 1 spoonful of soy sauce, and 2 tablespoons of oil. Pickling time: >10 minutes is best. Daily side dish: dry red pepper cut into small pieces, garlic, ginger cut rice, of course, ginger can also be sliced, all free. Key side dish (perilla): There is no fresh basil in this season in November. The same is true for dry. After taking the water bubble, drain the water and cut it off. Cut the onion into small pieces.
Pour the oil in the pan, the oil is hot, and the marinated river chops are poured into the pan. Stir fry for about 1 minute.
Pour off the excess water. Stir-fried river rafts (can taste salty)
Re-pour the oil, and pour more. The dry pot must be oily, otherwise it will be dried and oily. Add garlic, ginger, and red pepper to the scent, add the appropriate salt, stir fry (Step 7). After scenting, pour the fried sautéed meat into the sauté. Stir fry for 15-30 seconds (Step 8)
Put in the river
Put in the basil, stir fry and smell the basil, and add the shallots. Turn off the fire and go out.
Loading. (This shell needs to be processed beforehand. Use a knife to scrape the meat on the top and use a clip to clip it to the fire for a while.) In this last step, to make a dry pot, find the largest shell in advance, and then put more oil. Pour the fried clam shell meat into the inside and put it directly on the alcohol stove in the dry pot. Nothing can be burned, but the clam shell itself must be thick and thick! ????
The whole fire