Cooking Steps

1. 

   Step1:Prepare material

2. 

   Step2:Soak the fresh green mouth in salt water for 10 minutes. Cut off the wool. Scrape off the attachment on the surface with a knife. Wash it for standby

3. 

   Step3:Cut the herbs to about the length of your fingers. Cut the onions into pieces. Cut the celery in the middle and then cut it to the same length as the vetch. Cut the garlic into small pieces

4. 

   Step4:Heat the butter first. If you don't have it, you can use the general blending oil. Make the butter more fragrant. Put the garlic, onion and celery into the saute. Add in the green mouth. Stir twice.

5. 

   Step5:Add in the paprika. Add in the white wine. Cover the pot and simmer for 10 minutes. Sprinkle with coriander.