The practice of stealing this dish from a master of Weiyang cuisine has simplified the practice and the taste is still very good!
Onion, ginger and garlic, the oil is fragrant, the oil is a little bit more
Wash the crayfish, go to the clams, stir fry in the oil
Add 2 tablespoons soy sauce, 3 tablespoons soy sauce, 2 tablespoons of oyster sauce, stir fry for 2 minutes
Pour half a can of beer, then add water without lobster, 1 flat spoon of thirteen, a Japanese curry block
Cover the lid and cook for 15 minutes, then simmer the juice
The juice does not need to be too dry, just leave a little bit. Sprinkle a white pepper powder before the pot, a small spoonful of balsamic vinegar to taste
1. The family does not eat spicy, spicy cooks can add peppers themselves. 2. Soups can take broth instead of clear water.