Q: Can anyone introduce the specific method of popping mango shellfish in sauce? The master replied

Sauce fried mango shellfish Ingredients: 400 grams of mango shellfish, 3 dried red peppers, appropriate amount of ginger and chives Seasoning: 20ml of hoisin sauce, 20ml of cooking wine, 15ml of light soy sauce Delicious seafood - sauce fried mango shellfish Method:

1. Mango shells rest with water for half a day, then wash off the sediment and drain the water for later use. Cut the chives into sections, slice the ginger and set aside; 2. Heat the oil in the pan, when the oil temperature is 6 hot, add ginger slices, chives, and dried red pepper and stir-fry until fragrant. Then add the mango shellfish and stir-fry over high heat; 3. Fry until the mango shellfish opens slightly, cook in cooking wine and continue to stir-fry for 1 minute; 4. Add hoisin sauce, light soy sauce and a little water, stir-fry evenly and continue to fry until the mango shellfish is completely open, and then reduce the juice.

Stir-fried mango shellfish with kale sauce.

Ingredients: 300g mango shellfish, 300g kale, 4 slices of ginger, 1 shallot, 2 dried chilies, seasoning: 1 tablespoon (15ml) hoisin sauce, 1 tablespoon (15ml) Shaoxing rice wine, 1 2 teaspoons (3g) of burnt salt, 1 teaspoon (5ml) of sesame oil, 1 tablespoon (15ml) of oil, 100ml of broth

Method. Remove the leaves of the kale and cut it into inch pieces for later use. The mango shells are rested in clean water for half a day, and then the sediment is filtered, washed, and drained for later use. Cut the chives into pieces. Cut the dried chili peppers into pieces and set aside.

Boil the water in the pot over high heat, blanch the kale for 1 minute, quickly remove it and put it in cold water to cool, then drain the water.

Heat the oil in the pan over high heat until it is 6 hot, add the chives, ginger slices, and dried chili peppers to stir-fry the sand and stir-fry the fragrance, then add the mango shellfish and stir-fry, and cook the Shaoxing rice wine when the mango shell opens its mouth slightly, and continue to stir-fry for 2 minutes.

Add the stock, hoisin sauce and salt to the wok and stir-fry evenly, then cover and simmer for 2 minutes, when the soup becomes smaller, add the kale segment and stir-fry evenly, pour in sesame oil and serve on a plate.

Sauce fried mango shellfish belongs to the private recipe, the main raw material of Fu Jing is shellfish meat, the taste is fresh and fragrant, and the process is explosive.

Ingredients: 400g of mango shellfish, 3 dried red peppers, appropriate amount of ginger and chives, 20ml of hoisin sauce, 20ml of cooking wine, 15ml of light soy sauce.

1. Mango shells rest with water for half a day, then wash off the sediment and drain the water for later use. Cut the chives into sections, slice the ginger and set aside;

2. When the oil temperature reaches 6, add ginger slices, chives, and dried red peppers to stir-fry until fragrant. Then add the mango shellfish and stir-fry over high heat;

3. Fry until the mango shellfish opens slightly, cook in cooking wine and continue to stir-fry for 1 minute;

4. Add hoisin sauce, light soy sauce and a little water, stir-fry evenly and continue to fry until the mango shellfish is completely open, and the juice can be reduced.

Seafood is delicious no matter how you cook it.

Ingredients. 400 grams of mango shells and 3 dried red peppers.

Ginger to taste Chives to taste.

Accessories. Hoisin sauce 20ml cooking wine 20ml

Light soy sauce 15ml

Sauce fried mango shellfish preparation steps.

1.Mango shells are recuperated with water for half a day, and then washed off the sediment and drained for later use. Cut the chives into sections, slice the ginger and set aside;

2.Heat the oil in the pan, when the oil temperature is 6 hot, add ginger slices, chives, and dried red pepper and stir-fry until fragrant;

3.Add the mango shells and stir-fry over high heat;

4.Stir-fry until the mango shell is slightly regretful, slightly open the mouth, cook in the biduan cooking wine, and continue to stir-fry for 1 minute;

5.Add hoisin sauce, light soy sauce and a little water, stir-fry evenly and continue to stir-fry until the mango shellfish is completely open and the juice is reduced.

Ingredients: 400 grams of mango shells, 3 dried red peppers, appropriate amount of ginger and chives.

Seasoning: 20ml of hoisin sauce, 20ml of cooking wine, 15ml of light soy sauce Delicious seafood - sauce fried mango shellfish Method:

1. Mango shells rest with water for half a day, then wash off the sediment and drain the water for later use. Cut the chives into sections, slice the ginger and set aside;

2. Heat the oil in the pan, when the oil temperature is 6 hot, add ginger slices, chives, and dry red Luda chili peppers and stir-fry until fragrant. Then add the mango shellfish and stir-fry over high heat;

3. Fry until the mango shellfish opens slightly, cook the cooking wine and continue to stir-fry for 1 minute;

4. Add hoisin sauce, light soy sauce and a little water, stir-fry evenly and continue to fry until the mango shellfish is completely opened, and the juice can be reduced.