1. Spicy sixtieth birthday is the best match with beer.
2. When the ingredients are ready, put a spoonful of salt on the sixties and a spoonful of white vinegar to spit out the sand.
3. Put cold water into the sixties plus ginger slices, cooking wine and fire.
4. Prepare the condiments when cooking the sixties.
5. When the water is boiled, immediately pour out the sixties and rinse with tap water to drain the water.
6. Vegetable oil will stir the fat out of the oil. If you have lard at home, you can omit this step.
7. Add garlic cubes, ginger slices, dried chili segments, and peppercorns to a low heat and stir until fragrant.
8. Pour into the sixty-two high heat, stir and stir for 2 minutes. Add half of the minced garlic, minced ginger, and red pepper.
9. Add salt, light soy sauce, dark soy sauce, cooking wine, and chili powder and mix well.
10. Add the basil leaves and chives when they are out of the pan, drip a little balsamic vinegar.
11. Spicy sweat haha.
Tips:1. Put 1-2 tablespoons of salt and 1 tablespoon of white vinegar on the sixties. Change the water several times.
2. Stir-fry the whole process with complete condiments.
