Carapace in black bean sauce

Carapace in black bean sauce

Introduction:

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Production steps:

Step 1: wash the shell.

Step 2: put the carapace into water, boil the carapace, pick up one by one and wash the extra shells with water.

Step 3: cut green pepper into small pieces, and do not cut onion tail into sections.

Step 4: 4 ginger slices, 3 garlic slices, a little lobster sauce, finely chopped.

Step 5: half a teaspoon of Shacha sauce, 1 teaspoon of oyster sauce, 1 and a half teaspoons of soy sauce, a little salt, an appropriate amount of sugar, chicken essence, starch, add a little water to mix the sauce.

Step 6: add ginger slices and garlic in hot pot, then stir fry with Douchi.

Step 7: add green pepper and scallion, stir fry a few times.

Step 8: stir fry a few times.

Step 9: add the sauce and stir fry quickly.

Step 10: stir fry until the sauce is a little thick and serve on the plate.

Materials required:

Carapace: moderate amount

Green pepper: 1

Onion: right amount

Ginger slices: 4

Garlic: 3 pieces

Shacha sauce: half a teaspoon

Oyster sauce: 1 tbsp

Soy sauce: 1.5 teaspoon

Sugar: right amount

Salt: right amount

Chicken essence: appropriate amount

Starch: right amount

Note: Tips: after the carapace has been watered, it must be rinsed carefully one by one, because there are some sand and some dead ones, all of which are mud

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh