Chinese Food
Baijiu boiled in Qingkou
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The flavor of boiled Qingkou is very strong. Although the liquor is added, the liquor is volatilized after being heated. Without the smell of liquor, the fishy smell of Qingkou is removed. In addition, lemon and parsley make the whole dish have a strong aroma without losing the refreshing feeling. The taste is also very rich.
Cooking ingredients
Cooking Steps
Step1:Deal with the mud on the surface of Qingkou. Cut the onion into thick shreds. Peel and crush the garlic. It's easy to spill the fragrance when frying.
Step2:Heat the oil until the oil pan is smoking. Stir fry the garlic and onion in the pan. Wait for the fragrance to overflow. But do not burn or color the onion and garlic.
Step3:When the fragrance is strong, drain the water from the green mouth and stir fry it in the pot. It will have a unique taste of sea water. Stir slightly and then pour in a proper amount of white wine. Stir again and cover the pot.
Step4:In about two minutes, remove the lid. Season. Take a small amount of soup and put it out of the pot.
Cooking tips:You can choose the whole or half shell green mouth, depending on the cooking time. There are skills in making delicious dishes.
