Chinese cabbage shredded into pieces
Wash the shrimp, cut off the shrimp gun and shrimp, drain the water
Onion ginger shredded
From the oil pan, after the oil is hot, pour the prawn slowly and fry, and squeeze the head of the shrimp with a shovel, squeeze out the shrimp brain, and fry the rosy shrimp oil.
Sautéed with onion and ginger
Cook the cooking wine and sauté the cabbage leaves
Stir-fry cabbage leaves until soft and transparent, add salt and monosodium glutamate, sprinkle with parsley, then serve
Tips: 1, cabbage is best to use cabbage leaves, the dish helps too much water, affecting the taste and taste; 2, squeeze the shrimp brain step is very important, you can also separate the shrimp head and shrimp body in the process of frying shrimp, which is more conducive to the precipitation of shrimp brain and shrimp oil; 3, I use several kinds of spices is the most basic, highlighting the taste of this dish savory, other spices can be freely added according to personal preferences; 4, Chinese cabbage fire is the best taste, if the pot is small, the fire is small, the food is more, the time of frying is too long, the cabbage will precipitate a lot of water, and it is almost the same as stewed cabbage; 5, this dish preparation is actually a little bit more cabbage, less shrimp, I use more shrimp than cabbage, some luxury; 6, you can hook a thin pot before the pot. (I don't like 芡 juice, so this step is omitted)