Hot and spicy sauce popcorn
Sixtieth Century 400g | Ginger 5 tablets |
Garlic 5 petals | Dried chili 1 |
Doubanjiang 1 scoop | White sugar 2g |
Step 1
Heat oil in a pot and sauté ginger slices, garlic slices and chili pepper over low heat.Step 2
Put in the cleaned flower nailsStep 3
Add 1 spoonful of bean paste, a little sugar and stir-fry evenly, cover the pot and simmer over medium-low heat for 3 to 5 minutesStep 4
Open the lid and the scallops will naturally open, and a lot of soup will flow out. Sprinkle a little chopped green onion and serve.Step 5
Finished product pictureStep 6
Finished product pictureStep 7
Finished product picture Cooking tips for spicy sauce popcornClams and other shellfish are rich in flavor. Do not add chicken essence or add too much salt when cooking to avoid losing the flavor. Shellfish should be eaten after spitting out sand and being cooked thoroughly. Clams and other shellfish are often cold in nature, so people with weak spleen and stomach should not eat too much.