Thai mussel and scallion sauce
Recipes to taste Sanuki's delicious demon Pen shellGarlicKagawa-Hontaka(Red Pepper)
Ingredients
- Thai mussel 4 individual
- Shrine 4
- Garlic Small 1/2
- Ginger Small 1/2
- Hawk's claws (without scabs) 4
- Oyster sauce Small amount
- Salad oil Appropriate amount
A
- Old liquor (Shaoxing liquor) 1 and 1/2 tbsp
- Soy sauce 1 tsp
- sugar 1/2 teaspoon
- Beet noodle sauce 1 tablespoons
Method
-
Clean the sea mussel and put a knife on both sides.
※ By alternately making a cut on both sides, the tiger clam will not break and the fire will be faster. -
Slices are cut into XNUMX cm lengths.
-
Mix A.
-
Add the oyster sauce to ①.
-
Put an appropriate amount of salad oil in a frying pan and cook the mussel.
* Oyster sauce is easy to burn, so adjust the heat. -
Take out the 洗 い, wash the frying pan, fry chopped garlic, ginger and hawk's nails with XNUMX tbsp of salad oil until the scent comes out.
* If you fry the hawk's claw without fry, it will be hard to get spicy. If you want to get pungent, take the stake and cut into small pieces and fry. -
Return ⑤ to the frying pan and season with ③.
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