Stir-fried Thin Shells with Nine-story Pagoda
1.
Prepare the ingredients (the shell is soaked in clean water for 1 hour before making, and the water is changed twice during the period)
2.
Take the leaves from the nine-story pagoda, mince ginger and garlic, and cut small red peppers into small sections
3.
After the water in the pot is boiled, add a tablespoon of cooking wine, and blanch the lower shell. Be careful not to burn it for a long time. You can pour out the drained water when the mouth of the shell is opened.
4.
After the pot is heated, put the oil, saute the ginger and garlic
5.
Stir fry with thin crust
6.
Add salt, sugar, light soy sauce, oyster sauce and other seasonings
7.
Stir fry small red peppers in the pot
8.
Add the nine-layer tower just before it comes out of the pot, stir-fry evenly over high heat, and then
Tips:
1. The nine-story pagoda is only put in when it is about to be out of the pot. Put it in too early, the aroma is easy to volatilize, and it will not be so fragrant.
2. The thin shell is easy to mature and has been blanched, so don't fry it for too long.
3. Don't put too much spices, otherwise the taste will be very complicated.