The practice comes from Aji Shi, and he can also stir up the fragrant and not oily river powder at home!
The red onion is minced and refined with oil to make red onion oil + red onion crisp. If the river powder is a large one, spread it out and cut it into strips 1.5cm wide. Onion shredded, carrot shredded, garlic chopped flat mince, leeks cut into sections, shredded mushrooms shredded.
The grass shrimp goes to the head shell, and the shrimp is split into two halves. Put the wok into the shrimp head and fry the sauté, add the broth and boil the prawn soup, and drain it for later use.
Add a little new oil to the pot, pour in the pork silk musk, add some oil, add the onion and carrot to fry, add the shredded mushrooms and stir-fry, add the shrimp soup and boil.
Add a spoonful of soy sauce, river powder, leeks and minced garlic to cover and cook. (Because the practice only uses a total of 3 tablespoons of soy sauce to taste, if the taste is heavier, you can add salt to salt according to your preference.)
Put the river powder in the pot out of a small corner, pour the shrimp into the fry, add 1 tablespoon of shampoo water (if you feel the pot is too dry, you can add a little more), silver buds, red onion and stir fry evenly, then Add 2 tablespoons of pork, soy sauce, and a little white pepper. Season and add a spoonful of red onion oil and stir well.