啫啫煲 refers to the cooking method that puts food and ginger onions into the extremely hot corrugated (,), which makes the food emit a “squeaky” sound and emits aroma. The practice comes from Guangzhou in the early 1980s. Food stalls. In the summer, I will use the squid head scorpion as an example to illustrate it. Datong is a small alien, and after three or three, I will slowly test the small cast iron pot in the work and add it again~
*Heavy weight of the ----made dipping sauce: 1 tablespoon of seafood sauce, 1 tablespoon of prune sauce, 1 tablespoon of soy sauce, 20 grams of sugar, low-grade rice wine (20-30 degrees) 2 two All materials can be mixed evenly. *
The fish head should be cut in half, and it must be cleaned. In particular, it is necessary to see if there is any fish in the head of the fish. If it is necessary, remove it and drain it.
You must be willing to put ginger, garlic and scallion. After the fire heats the corrugated oil, it is heated to a creaking, and immediately put ginger, garlic and scallion on it.
Immediately after the fish head is fried and cooked, add the bitter gourd and dipping sauce and half a bowl of water to turn into a small fire. Cover the lid for about 3 to 5 minutes~
At this time, all the ingredients in the corrugated pot are burnt with aroma, and the venting hole can be turned off by the atmosphere.
Squid head 煲 finished products~
Putian chicken finished ~
啫啫 鳝 鳝 finished products~
Be sure to use corrugated, because corrugated heat is even, heat conduction is fast! When the inside of the pot is heated with a torch, it creaks, the temperature inside the bowl is high, and the ingredients are easy to cook. Cover the lid, let the scent of the filling fill the entire corrugated, the aroma of the cockroach is largely due to the early fragrant ginger, garlic and scallion and onions~