1. After washing the flower beetle several times with water, put 3 tablespoons of salt to soak the flower beetle, let the flower beetle spit sand, change the water and add salt and soak every 10 minutes, repeat three times. If Shaduo can lengthen the soaking time.
2. Prepare the ingredients when soaking the sixties. Separate the scallion and cut into sections, shred the ginger and chili, and chop the perilla and garlic.
3. Starch, soy sauce, oyster sauce, add water to thicken the juice for later use.
4. Boil water on high fire, pour the sixties, add ginger slices and cooking wine. Cook until all the sixties burst out and fish out. If you don’t boil it for a long time, it will prove to be stale dead sixtieth, so choose it out and don’t want it to affect the taste.
5. Pour edible oil in a hot pot, add garlic, ginger, green onion, and small peppers in turn and saute.
6. Pour in the sixties and perilla and stir fry quickly.
7. Pour in the thickening juice and continue to stir evenly over high heat.
8. Finally, add the shallots and stir-fry evenly.
9. Take out the pan and serve.
Tips:The most important thing for fried sixtieth beetle is to clean and spit out the sand. Therefore, it can be soaked in salt water for a longer time. It can be stirred several times in the middle of the bubble.
There is no need to add salt when this dish is fried. I tried to stir-fry with salt before, and I felt very salty every time. Later, as long as there is soy sauce and oyster sauce, the sixtieth birthday has enough flavor.
If you like coriander, you can add some.
