Spicy wine boiled noble mussel taste fresh spicy wine aroma warm heart warm stomach

Spicy wine boiled noble mussels

Homemade a tide-style chili sauce, cooked with a large number of flower carving wine to cook guifei mussels, so that the mussel meat soaked in the soup tastes spicy, the wine is rich, warm and warm to the stomach, and at the same time does not cover the ingredients, the original taste, can be used to make all kinds of small seafood.

Production process: 1. 500 grams of guifei mussel into boiling water, add an appropriate amount of white wine to the opening, fish out the flushing water to clean the gravel; small casserole dish to boil, under the pad tin foil plate to set aside. 2. Under the pot, 10 grams of dried two thorny pepper segments, 10 grams of homemade chili sauce, 5 grams of bright red millet pepper rings, 5 grams of minced garlic, 5 grams of green onion, 3 grams of minced ginger, stir-fry until the aroma escapes, cook 100 grams of carved flower wine, add 100 grams of water, add 5 grams of Donggu Yipin fresh soy sauce, 3 grams of salt, 3 grams of chicken powder, 3 grams of monosodium glutamate, stir and boil, pour in step 1 to turn over the processed noble concubine mussels, turn off the heat and put them in a small casserole that is boiling until they are boiling, and add the pepper crushed in the pot to the surface to go to the table.

Make chili sauce: 1. 3 kg of dried millet pepper into boiling water until it becomes soft, put it into the blender with 3 kg of fresh millet pepper and crush it, put it into a large barrel, pour into the lettuce oil that is burned to 90 ° C 5 kg and stir well, cover and soak for 2 days until the spicy taste is fully analyzed to form chili oil. 2. Heat the chili oil prepared in step 1 under the pot (without filtering the residue), pour in 2 kg of minced garlic, 2 kg of dried green onion, 1 kg of Pixian bean paste, boil dry water vapor, add 1.5 kg of soy sauce, 900 g of fish sauce, 750 g of white sugar, 600 g of monosodium glutamate, 600 g of chicken powder and simmer until fragrant, turn off the heat and pour into the barrel to make chili sauce.