Yangjiang·sena Pot Meal
1.
Yangjiang·Sepot meal is also more exquisite. First, select fresh and non-inferior dipping rice, and then soak it in water for about 6 hours.
2.
Then use the machine to convert the dipping rice into flour, and dry it on a plate for later use (Of course, if you buy the dipping rice vermicelli directly, it is also possible)
3.
The next step is to wash the clam snails away from the rest of the fishy smell or sand. After that, fill the plate with a suitable amount of water and then put the clams to soak for a while (it is best to soak them in clean water when they come back from the purchase of clams. This allows the sand in the clam shell to be greatly reduced or even eliminated)
4.
Then wash the shrimp twice and serve on a plate for later use (do not soak the shrimp, otherwise... it will really become a "shrimp bubble", and the original flavor will eventually be lost)
5.
It is estimated that the radish has already waited until the flower is gone. →_→ Then we will give it a new look, lose weight and lose weight, and completely wipe it into a silk platter for later use.
6.
Scallion’s dream has always been to become a flower, so... let it completely become "scallion"
7.
Next is the lean pork meat. Wash it two or three times and cut it into strips (it’s best to freeze it in the refrigerator for a while, so it’s better to cut into strips)
8.
Then marinate the cut pork lean, add appropriate amount of peanut oil, refined salt, and light soy sauce. Stir evenly with chopsticks and set aside for later use.
9.
The next step is to cut the loofah, peel the loofah and then cut into small pieces for serving. If the skin is cooked, it will have a bitter and astringent taste, which is difficult to tell.
10.
Then start the frying pan, pour the lean pork meat into the pan and stir fry over high heat
11.
When the lean pork meat is five or six mature, pour down the loofah, shrimp and radish and continue to stir-fry evenly
12.
Stir-fry evenly for a while and then add appropriate amount of water, then pour the washed clam snails into the pot and cook until all the clams are "opened" (during the cooking period, do not "drip" to make it mashed. Stir until There is no need to add any seasonings during the cooking process, because the lean pork meat has been marinated and will have a lot of salty taste. If you guys are "big taste", you may wish to add some seasonings in the process)
13.
Then add a lot of water, just submerge the dishes and cover them, and then "wait on the fire" until the water is boiled.
14.
While waiting for the water to boil, add the rice noodles to the drinking water to make a paste.
15.
At this time, when the water is boiled, use a spoon to decorate the rice paste, and slowly pour it against the side of the pot, pour it into a circle shape (this step must be done when the water is boiling, otherwise it will become a "flour soup" ≧ ∇≦)
16.
When the batter is clumped, gently shovel the circle to the bottom of the pan, and put a spoonful on the side of the pan, and so on, until all the batter is finished.
17.
After the batter is agglomerated, shovel the bottom of the pot and cook it. The final shape is like this Ծ ̮ Ծ
18.
After all the batter is finished, stir until the batter is opened, then add some seasonings, add some chopped green onion and stir.
19.
Then try the taste, if it feels too weak, add the right amount of seasoning
20.
Of course, you can also add roast goose/duck, sirloin meat and juice while the plate is cooked and ready to eat. The effect will be better and it will be more delicious.
Tips:
The clams must be fresh, without sand. I usually buy it in the morning, but if I cook this dish at night, I must buy it in the afternoon, because if I buy it in the afternoon, the stall owner has kept the clams for several hours. After vomiting it out, make sure there is no sand. And the fresh ones are very fresh. If you buy them soon, they will taste different in the refrigerator.
Loofah, shrimps, and radishes should not be all cooked during the stir-frying process, otherwise they will become "smashed" during the boiling process.
Be careful when making the batter, because the thinner is more delicious
