Chinese Food
Small seafood with sauce (perfect version)
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Seafood control benefits are here. It's a small seafood with excellent taste. When family and friends get together, order the dishes with the most likes. The taste is never inferior to online canned products. Do it at home. You can see the benefits. There are no additional additives. If you don't have a strong taste, don't add the optional seasoning to avoid self defeating. The first six flavors of the menu are enough. I wish you all a happy meal. All the desired delicacy, realized by your own hands, is the most valuable and fulfilling thing.
Cooking ingredients
Cooking Steps
Step1:1. Self made red oil. Cool the oil and put it in the pot. Heat up the fire to smoke. Lower it to 40% oil temperature. Add shallot. Fry the garlic, ginger, fried incense, and lower the star anise leaves. Fry slowly until the scallion leaves are scorched. Take out all the ingredients. Heat it up to 60% to heat the lavender. Soak and fry the color. After filtering, slowly pour it into the chili powder. Stir on one side. The oil temperature is too high and easy to paste. You can also add a little water and anti paste in the chili powder in advance. Keep cool for later use.
Step2:2. Self made pepper oil. I didn't take a picture of this step. Use red oil to top it. Make it up next time. My guest, don't blame me. Cool the oil and put it in the pot. Heat the ginger slices on medium heat for 50% heat. Then turn the heat to a low heat. Put in the fresh rattan peppers and simmer for about 2030 minutes. Rattan peppers are in the open state. Put in the dried pepper. Fry the fragrance and pour it into the pot. Do not take out the pepper. Use the filter screen to separate it.
Step3:3. Deal with octopus. Some chives and ginger cooking wine and a basin of ice water are needed to treat seafood. They are not included in the ingredients list. Fresh or frozen small octopus. Remove the teeth and internal organs. The octopus is too big and needs to be cut. The degree of stuttering is the most appropriate. Clean it for standby. Boil the water in the pot and put in the onion ginger cooking wine. Put in the octopus after boiling. Wait for the water to boil again and take it out for 23 minutes and put it in the ice water to cool. Take out the control water for standby after cooling.
Step4:4. Deal with fish maw. I don't know if the tripe is Ankang or grouper, because I haven't seen what the original owner looks like. But it's not fresh water tripe. Don't buy it wrong. Put some flour and wash it up for use. Just now, the water for blanching Octopus continues to boil. Put in the fish belly. Count for 20 seconds. Take it out and put it into ice water to cool it. After cooling, take out the control water for standby.
Step5:5. Make the sauce. This step is very simple. All seasonings are weighed. Add in the cold boiled sauce and mix evenly. Mustard and sugar, chicken essence and oyster sauce are not easy to mix. Stir for a while.
Step6:6. Soak seafood. After controlling the water, the small seafood are poured into the sauce. Add red oil, pepper oil, ginger and spicy white sesame. Stir well. Cover with lid or plastic wrap. Refrigerate for 2 hours. Better overnight.
Step7:Meat eating animals drink happily h
Cooking tips:We need to pay attention to the following points: 1. Seafood itself is cool and delicious. Especially for children and friends with weak spleen and stomach. Try to eat less. I think it's necessary to put ginger slices in the sauce. Men who like to eat seafood can be served with warm yellow wine or white wine. Health is the most important thing. Don't serve seafood with iced beer. Be careful. 2. Add chicken essence into the sauce. The soup will be muddy. Friends who care can change MSG or not. 3. Blanching time. According to the size of your pot. How much is the water? There is a slight difference in the amount of seafood. 4. In the sauce recipe, the optional ingredients are optional. Add them according to our own seasoning. My recipe has been practiced
