Preheat a wok and heat the right amount oil until it reaches 60% heat, saute the chopped garlic, toss in crispy bean and fry for a while, add the chopped hot pepper, the rest of rice wine, oyster sauce, sugar and 1g salt, pepper powder and the cod juice, boil and stir until mixed, than turn off the heat.
锅中倒入适量油，烧至6成热时，爆香蒜蓉，再加入豆酥稍微炒香，放入辣椒碎、剩余的米酒、蚝油、糖、1g盐、胡椒粉及蒸鱼汤汁，煮沸后拌匀熄火。
Catering industry, garlic spicy slightly acidic, hot and sour flavor, green peppers, red peppers, 小炒, ruddy油亮, conducive to下饭for wine, crisp outside and tender inside, deep-fried objects, bran bread, lemon pieces (chopped lemon, lemon the meaning of broken particles), brine ribs, 起锅, wild salamanders, celery, 猪肚, crisp band of tough, oil juice in covered dishes, the Chicken, salty flavor, green fried, fried garlic, QIANG speculation, Add the first bowl of charge, after 3 yuan per bowl, soup dishes, shark's fin, ham, baby abalone, the production process required 13 minutes, the above are the following soup are alcohol lamp, particularly suitable for winter consumption, cooked, baked, food hours open, butter flavor, salt and pepper flavor, oyster sauce flavor, watercress taste, flavor oil, bacteria smell, vanilla pepper flavor, on-demand customer Taste, cold/hot/warm drinks/ice tea, microwave ovens in the fire fast heating, only in Week 1 to Week 3 supply, ice lemon packaging.
留学解答资讯网：餐饮业，蒜辣味微酸，酸辣味，青椒，红椒，小炒，红润油亮，利于下饭作酒，，外酥内嫩，炸物，面包糠，柠檬碎（切碎的柠檬，柠檬碎颗粒的意思），卤排骨，起锅，野山椒，西芹，猪肚，脆中带韧，油汁盖于菜上，鸡精，咸鲜味，青炒，蒜茸炒，QIANG炒，加第一次碗不收费，以后每碗3元，浓汤菜，鱼翅，火腿，鲍鱼崽，制作过程需要13分钟，上面是汤下面是酒精灯，冬天特别适合食用，熟的，锅巴，饭菜分开放，酱香味，椒盐味，蚝油味，豆瓣味，，红油味，菌香味，香草辣椒味，顾客自选味道，冷饮/热饮/暖饮/冰饮，微波炉中火快速加热，只在周1到周3供应，冰块柠檬分装。