Warm Louver

Name: Warm Louver
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Cow louver; Some Soy sprouts; Some Bean curd; Some Fungus; Some Pixian Douban; Some shallot; Some Aniseed; Some salt; Some Chicken Essence; Some ginger; Some garlic

by Little Seven Food

4.7 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

It’s still raining on a cloudy day. The kitchen light is too poor. Let’s describe the process of making it. Pixian Doubanjiang is a good thing. Don’t look at the red color, it’s not too spicy.”

Warm Louver

1. Cut the shutters horizontally

2. Wash soy sprouts

3. Shredded bean curd

4. Ingredients, more garlic, finely chop

5. Aniseed and Pixian Douban

6. Bean sprouts, bean skin fungus, blanched in hot water, spread on the bottom of the bowl

7. Put a little oil in the pan, add the aniseed, stir fry until fragrant, then add the green onion, ginger, half of the minced garlic and the Pixian Douban Douban paste until fragrant.

8. Pour in the venetian leaves, stir fry twice, add water, add a little oyster sauce, chicken essence after the water is boiled, add salt according to personal taste, cook for about 5 minutes and turn off the heat

9. Just pour this pot directly on the bottom of the side dishes, and then sprinkle with coriander leaves, and you're done