Stir-fried Thin Shells with Nine-story Pagoda

Name: Stir-fried Thin Shells with Nine-story Pagoda
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 600g Thin shell; 20g Basil; 15g Ginger garlic; 3 pieces Little Red Pepper; Some oil; 1 teaspoon salt; 0.5 teaspoon Sugar; 1 teaspoon Soy sauce; 0.5 teaspoon Oyster sauce; 1 teaspoon Cooking Wine

by Jackey cat

4.7 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

LG loves to eat shellfish, especially this kind of thin shell. As long as you see the market selling it, you will definitely buy a bag. Today the boss also gave a nine-story pagoda for frying thin shells, buy ingredients, and give supplements. , Eh, not bad.
Fried shellfish with nine-layer pagoda is particularly delicious. It has a unique fragrance, which enhances the flavor and enhances the fragrance. It cannot be replaced by other spices. It is not only a spice, but also a traditional Chinese medicine. It has the effect of dampness and neutralization, promoting qi and blood circulation, detoxification and swelling. "

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)

Stir-fried Thin Shells with Nine-story Pagoda recipe

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 shell is opened.

4. After the pot is hot, add the oil and saute the ginger and garlic.

5. Stir fry with thin shells.

6. Add salt, sugar, light soy sauce, oyster sauce and other seasonings.

7. The small red peppers are also stir-fried in the pot.

8. Just add the nine-layer tower just before it comes out of the pot, stir-fry evenly over high heat, and it's ready.

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.