Black Soy Skirt
1.
Wash and remove the internal organs of the skirt belsa.
2.
Mince the onion, ginger and garlic.
3.
Wash and slice onions for later use.
4.
The skirt shell was boiled in water for three minutes and picked up.
5.
Heat up a wok with cold oil, add Pixian Douban, Chopped Pepper, Douchi and Dried Chinese Pepper to fry until fragrant.
6.
Add green onion, ginger, garlic and stir fry.
7.
Pour the shellfish and stir fry, add the cooking wine.
8.
Pour in onions, add sugar, thirteen spices and light soy sauce.
9.
When the onions are half-ripe, add MSG chicken essence to taste.