There are many methods for squid prawn, and Cantonese cuisine will use their ingredients and seasonings to bring their scent into full play after the oil temperature and steam. The shrimp's succulent fiber is relatively compact, so choose shrimp with a thin shell such as prawns when simmering.
Ingredients: 250 grams of shrimp, 25 grams of butter, 5 grams of stalks, 10 grams of light blue, 25 grams of dried onions, salt, garlic juice, oyster sauce, head pumping, peanut oil, the right amount.
Practice: Wash light blue and cut into sections for use; stalks, dried onion, washed and chopped and spared; shrimp is divided into two from the belly, washed drain water, fry until both sides golden crispy spare. Open the pan under the oil, put the shrimp fire stir fry a moment, under the appropriate amount of salt, head pumping, garlic juice, put butter, stalks under the stem, light blue, stir fry until the aroma overflow on the dish Serve.
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