Spicy Seafood
1.
Blanch the cooked seafood and drain in cold water for later use. Put a little water, add cooking wine and ginger, boil for about 3-5 minutes
2.
Pour all the seasonings into a basin and mix thoroughly. Add a little water (about eight spoons) to increase or decrease seasonings according to your taste.
3.
Soak the blanched seafood in the seasoning, mix well, seal it with plastic wrap, and put it in the refrigerator for about four hours. The longer the time, the more delicious taste and better taste.
Tips:
When I make the seasoning, I just put it on the watch. You can measure it with a spoon. Oyster sauce is the main seasoning. Put more (not too much or it will be too salty). You need to put more seafood soy sauce. It depends on him to make the soup. Add a little water and put more sugar. If you like spicy, you can put more sesame oil and chili.
This seafood sauce is omnipotent. It is suitable for all small seafood. It tastes salty, sweet, spicy, with a little bit of sourness (vinegar seasoning, not sour), almost the same as the taste of the small seafood in the restaurant. After I made a pot, both adults and children would only eat this seafood fish sauce dish after serving it, and it would be the bottom in a while.
