Stir-fried Flower Beetle
1.
Rinse the bought sixtieth with water and add some salt to soak for a few hours to let the sixtieth spit out the dirt.
2.
Prepare the seasonings so that you don’t forget to leave the pot in a while. The garlic is divided into two halves.
3.
Cucumbers and pleurotus eryngii are also cut into strips.
4.
Heat the oil, add the seasoning in the glass bowl and sauté.
5.
Add dried chili and stir fry for a nice aroma.
6.
Add a tablespoon of Pixian bean paste and continue to fry until fragrant.
7.
Come with a beer, pour a part of it about one-fifth, and put it in the pot to avoid frying it in the pot, and it can also increase the aroma.
8.
Add a small amount of water to boil, pour in the sixties, then pour the remaining three-fifths of the beer, stir fry, cover the pot, and simmer for a while.
9.
Add eryngii mushrooms and cook for one minute.
10.
Add cucumber and cook for another three minutes.
11.
Add the cut green peppers, stir-fry evenly, and cook for one minute.
12.
Add the last fifth of the beer, minced garlic, and appropriate amount of chicken essence to taste.
13.
Lift the pot and sprinkle with coriander froth.
14.
Here comes the last one. It is speechless enough for two people to eat this table dish.
Tips:
There is no need to add salt in the middle. Pixian Doubanjiang and Chicken Essence are salty. Adding salt is a bit salty. I hope you like this way of eating.
