Marinated Ginger and Garlic

Name: Marinated Ginger and Garlic
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Louver; 40g Peanut oil; Some shallot; 20g ginger; 15g onion; 1 garlic; Some salt

by Fung Kee Food

4.6 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Beef louver has a crisp taste, moisturizes the intestines, nourishes the spleen and stomach, and enhances immune function. Pickled fennel is a characteristic of Hakka people. Everyone knows that Hakka mother wine. Hakka people use the lees with wine to cook food. It is very delicious. The wine is fragrant and the lees is sweet. The dishes made with Hakka mother lees must be delicious. It's fragrant and sweet. "

Ingredients

400g Louver
40g Peanut Oil
Some Shallot
20g Ginger
15g Onion
1 Garlic
Some Salt

Marinated Ginger and Garlic

1. Wash the cow louver.

2. The washed beef is cut into small pieces.

3. Add egg white, cola, mousse powder, sugar, baking soda, and oil to marinate the cut venetian leaves and set aside.

4. Cut green onion, ginger, onion, and garlic into puree.

5. Heat the pot, add peanut oil, minced onion, minced ginger, minced green onion, and lees to fry until fragrant, then add minced garlic, sauté slightly with salt, and stir-fry with a little water until the garlic is basically not spicy.

6. Add water to a large pot, bring to a boil on high heat, add the scallops and blanch them until they are just cooked and beaten, quickly subcooling to control the moisture, add the ingredients just fried and mix well, the Hakka crispy pickled scallops are ready.