|River meal||1 jin|
|Tentacles of squid||1|
|Dried squid||3 only|
|Dried mushrooms||10 flower|
|Cooking wine||Appropriate amount|
|Flavor||Salty and fresh|
|time consuming||Twenty minutes|
Lentinus edodes, dried squid foam soft wash and cut thick silk.Squid should be washed and knifed. Shrimp should be subtracted from shrimp feet. Mud sausage should be removed. Wash and drain.Cut the scallion white and cut the scallion leaves into sections.Wash cabbage and cut into thick shreds. Shave carrots.
Heat oil in a pan, stir-fry two or three pieces of ginger and fry prawns.
Pan-fry prawns red, turn the other side, fry until both sides are red, add cooking wine and simmer for half a minute before boiling.
Stir-fry shallots and ginger in an oil pan, add mushrooms, and stir-fry squid until fragrant.
Stir-fry squid whiskers until discolored. Add shredded carrots and cabbage. Stir-fry well.
Stir-fry until the dish is a little soft, add a little boiling water to bake for half a minute, stir-fry in river meal evenly, add proper salt according to the individual, put less salt, dry squid is a little salty.Stir-fry until the river powder tastes good, and then add the scallion to stir-fry for a moment to start the pot and plate.
Put the fried prawns on the edge of the plate. Fresh and delicious Sanxian River Flour will be fine.
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