Wash the shrimps, into the pots, cut the wine, salt, MSG, pepper, and marinate for 10 minutes.
Brassica cutting section
Put the pot on the fire, shabu-shabu, put the right amount of oil, 50% hot, stir the shrimp quickly to the shrimp color.
Add to the canola and continue to paint until the candied discoloration.
Cook the juice and collect the varnish.
Out of the pot, plated, into a dish