Astragalus has a lot of practices, but Xiao Yu’s favorite is the burning of garlic. The squid is cut into small pieces and only braised with garlic. It can keep the meat fresh and tender. The tip of the tongue is rolled over the sputum, and the teeth are accompanied by the fading of the flesh, and the only one of the three ribs is spit out, and the taste of the scorpion is tasted. The braised sauce is full-bodied, and the rice with this sauce is very fragrant~
First cut the scutellaria, cut the green pepper, and smash the garlic. (The garlic cloves can be more delicious after being flattened.)
In a small bowl, pour 1 tablespoon soy sauce, 1 teaspoon of chili oil, 1 point salt, 1 tablespoon sugar, 1 tablespoon oyster sauce, 1 teaspoon corn starch, 3 tablespoons water, and mix well.
Pour the oil into the casserole, add the onion ginger and garlic to the scent after the heat, then add the scallions and stir fry until discolored.
Then pour in the previously prepared juice, stir well and cover with a lid for a while.
When the fire is light, until the soup is about to be dried, put in a few red peppers and stir fry.
You're done and you can go to the table.
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