Roast sea dog with buckwheat

Overview

This is a special dish in LG's hometown. Fur seals are wild species that live on mudflats. Buckwheat (head) is also grown in the local sandy land. It is very refreshing and sweet. In fact, it's just that handling seals requires some skills. (Note: The amounts of oyster sauce, white sugar, light soy sauce, and salt are determined according to personal taste, because the remarks must be filled in.)

Tags

• hot dishes
• blended oil
• buckwheat
• light soy sauce
• oyster sauce
• white sugar
• fur seal
• salt

Ingredients

Steps

1. 1 Rinse fresh wild fur seals in a sieve with water and set aside.

2. 2 Look how nice it flushes.

3. 3 Heat the wok until red, add oil and stir-fry quickly for a few times, turn off the heat and put it on a plate. (Note: Only the white part is required)

4. 4 Just stir-fry a few times quickly and see if it's only half done. (Buckwheat is very easy to fry, and frying it will destroy its deliciousness)

5. 5 Heat the wok until red and add oil to preheat. Add the processed seals (the method is explained in the tips).

6. 6 Add a little more oil than usual for stir-frying and fry the sea dog until both sides are golden brown.

7. 7 Isn’t it very appetizing?

8. 8 After both sides are fragrant, add the buckwheat and stir-fry for a few times. Pour in the sauce mixed with oyster sauce, white sugar, and light soy salt (note: don't use too much white sugar, as it will destroy the flavor of the seafood). Stir-fry for a few times. Sprinkle a small amount of water on the side of the pot (put the sauce until the water is added for about half a minute) to reduce the juice and serve.