condiments

crab claw

1 kg

condiments

lotus root

Half section

Fried peanuts

1

lettuce

1 root

bacon

5 tablets

coriander

1 small handle

Pi County Douban

Two spoonfuls

Laoganma Douchi

Two spoonfuls

Sichuan pepper

20 capsules

energy

Section 1

verdant

Section 1

garlic clove

8 capsules

yellow rice wine

3 scoops

sugar

3 scoops

dark soy sauce

Two spoonfuls

salt

sesame oil

chicken essence

Proper amount

step

1. Wash the crab claws with running water, break a big crack with the handle to facilitate the taste, add yellow wine and marinate for 5 minutes.

2. Peel and dice lotus root and lettuce, and dice bacon for later use.

3. Heat the oil slightly in the pot, add 20 slices of pepper, stir-fry slowly for fragrance, then turn off the fire, remove the pepper and throw it away. Fire again, put ginger slices,

Sliced onion, garlic cloves, Pixian watercress, Laoganma Douchi, stir-fry for fragrance.

4. Pour in crab claws, diced lotus root, diced lettuce, diced bacon, fried peanuts, salted rice wine, soy sauce and sugar, and add some water when stir-frying.

So as not to burn the pot.

5. Stir fry until the juice is slightly dry, add salt and chicken essence, and sprinkle lettuce leaves and sesame oil according to taste.