Really delicious, very delicious, crab vinegar is the focus!
Prepare the raw materials. I bought the shrimps in the freezer, in order to keep the salt fresh, if you are also behind, you should put less salt or not. Mushroom fungus warm water bubble for more than 30 minutes, the mushroom ribs can be soft
The shrimp I use is the kind of shrimp yellow (paste). When it is fried, it is the key factor to make the dish taste sublime.
Mushrooms, ginger slices and fungus are ready for use.
Put the oil in the hot pot, first sauté the ginger slices, then sauté the mushrooms, then place the fungus.
After the mushrooms are slightly browned, the shrimps are fried and the shrimps turn red.
The chicken soup was simmered the night before, and two tablespoons of soup were placed, which was very fragrant. If not, put three tablespoons of rice wine.
Let go of the pumping, about five spoons, I use thin salt soy sauce. Small fire for 3 to 5 minutes.
Stir fire, put crab vinegar, about a quarter bottle, more than nothing. If you fry a few more times, you can go out. (I put a spoonful of salt in the mouth, but I think the saltiness is enough)
Really delicious. Filled with the taste of shrimp yellow and crab (re-emphasizing crab vinegar) Σ (|||▽||| )
1. It is better to pick shrimp with shrimp yellow. 2. If the salt has been released before me, I don't need to put salt anymore. Of course, look at your own taste. 3. Crab vinegar is really delicious. I always like a kind of vinegar. If you don't have it, you can use it instead. 4. Cantonese people are often soups, chicken wine has always been our family, very good to drink, add two spoons to go really (/ / ∇ / /). If you don't use it, you can use it instead of rice wine. . Just add the bar. . 5. Thin salt soy sauce is a sweeter soy sauce. If it is not this, put a little sugar on it.