1. First marinate the yellow latin with salt and cooking wine for a while
2. Cut the auxiliary materials (ginger, pickled red pepper, kimchi, garlic), etc.
3. Pour the oil into two tablespoons of Pixian Douban and stir fry (low fire), then add the pepper and green pepper to stir fry for a while, and finally pour the cut auxiliary materials (ginger, sam, pickled greens) in (high fire) ), add a little sugar or rock sugar, almost pour in the right amount of water, and then add the green onions
4. After opening, pour in the marinated yellow latin, wait for about 3 minutes, put the yellow latin in another bowl, taste the remaining oil soup, add flavor according to your own taste. The last and most important step is to add a small amount of soy sauce, vinegar, starch in a small bowl, add a small amount of water and mix well, then pour it into the oil soup, and add the chicken essence. Those who like small green peppers can also use two diced diced peppers and put them in the oil soup for a more comfortable taste. . . . After the oil soup is seasoned, pour it directly into the yellow latin that was previously sandwiched in the basin
5. Finally, put the chopped cilantro on top of this dish, finished
Tips:Only dishes made with heart are called delicacies.
