Because of the special nature of my work, I always have access to the nuts. I have to talk about food when I teach. I am a typical northerner. Before, the spinach was garlic, or some dried chili. This is a practice. The British students told me that he had been in Hong Kong for two years when he first came to China. He was a friend of Hong Kong who taught him. He talked about the process. I did it by feeling. It was very delicious, very love! It seems that it is really anything. I have to try it myself.
Water spinach, remove the not fresh leaves, cut into segments of about 5cm
Shrimp remove the whiskers and small legs, marinate with salt and cooking wine
Ginger cut filaments, garlic shoots into foam
Add oil to the pan, a little more than usual, put ginger in the scent and pour the prawns into the water.
Slowly fry, red oil, red shrimp oil, slowly come not to worry, anti-frontal turn over the sauce purple
When the red shrimp oil appears, pour it into the spinach immediately. Put the stalks and fry a few times and then put the leaves. Put the garlic and stir fry. Don't take too long. It's OK to break it. Add a little salt. Don't too much. We marinate. Salt has been put in the preparation of shrimp, the right amount is OK, the pot is placed on the pan
Be sure to blow out the red shrimp oil, so that is delicious.