Big Burnt Shutters
by You are on my left
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Peel the broad beans into broad bean petals for later use
2. Prepare the right amount of louvers
3. Cut the venetian leaves into triangular slices, put them in light salt water and boil on high heat, blanch the water for 3 minutes and remove
4. Soak the blanched louvers in cold water for later use
5. Cut the Taiwan sausage into sections and use a knife for spare
6. Shrimp cake sliced into thin slices
7. Add fennel, shrimp cake, and some water to the pot and bring it to a boil
8. Add the right amount of water to bring the fungus to a boil
9. Add broad bean petals and small Taiwan sausages and bring to a boil, turn to low heat and stew, add salt and chicken essence to taste in the meantime
10. Pour water starch along the side of the pot, add an appropriate amount of chopped green onions, and stir fry in the same direction until the broth is slightly viscous and then out of the pot
11. The savory and delicious grilled shutters are out
Tips:1. After slicing the venetian leaves, blanch them in light salt water and soak them in cold water for a while to remove the beany smell.
2. Dry fungus needs to be soaked in advance
3. Add the right amount of shrimp cake to increase the umami flavor of the dish
4. The sausage cutter can make the finished product look more beautiful
