Red shrimp

By VicentaLakin

Red shrimp
RAW MATERIAL: SHRIMP 400G GINGER AND 25G GARLIC AND TWO PETALS: QUANTIFICATION OF WINE, QUANTIFICATION OF SALAD, 50G CLEAN WATER OF RED PEPPER THE THREE ONION PLUME APPLIANCE APPROACH: TAKE THE SHRIMP MOLLUSCS TO THE INSIDE, THEN CUT OFF THE SPARE TWO HOT POTS AND PUT THE OILED GINGER AND GARLIC MOLLUSCS 3 IN THE SHRIMP MOIST, SHAKE THE PAN, SLIDE DOWN THE SIDE OF THE POT AND BRING IN FOUR GOURMET WINES AND CONTINUE TO SLIDE SHRIMP MOM6 INTO THE PROPER AMOUNT OF FRESH WATER (WITH LESS WATER)7 AND PUT IT INTO THE CUT RED PEPPERS WITH A CAPE. EIGHT POTS AND FLOWERS

Recipe Recommendations

  • Xiachan 400g
  • ginger 25g
  • minced garlic 2 cloves
  • salad oil 50g
  • soy sauce appropriate amount
  • cooking wine appropriate amount
  • red pepper of 3
  • green onion appropriate amount
  • qingshui appropriate amount

Steps for Red shrimp

  • Make Red shrimp step 0
    1
    The tofu fish。
  • Make Red shrimp step 1
    2
    Food。
  • Make Red shrimp step 2
    3
    Go head to gut。
  • Make Red shrimp step 3
    4
    Cut。
  • Make Red shrimp step 4
    5
    It's a hot pot。
  • Make Red shrimp step 5
    6
    Put it in shrimp。
  • Make Red shrimp step 6
    7
    Go to the wine。
  • Make Red shrimp step 7
    8
    Pumping in。
  • Make Red shrimp step 8
    9
    Inflow of appropriate water (reduced)。
  • Make Red shrimp step 9
    10
    Put in the cut Paprika and boil it with a cape。
  • Make Red shrimp step 10
    11
    The finished product comes out and throws flowers。

    • Red shrimp Make Tips

    TIPS 1: A TOFU FISH CONTAINS A CERTAIN AMOUNT OF MOISTURE, SO DURING COOKING, NOT TOO MUCH WATER SHOULD BE ADDED TO THE WATER, SO THAT AS MUCH AS POSSIBLE, THREE FRESH TOFU FISH OF FRESH TOFU BEAN BEAN BEAN BEAN BEAN BEAN BEAN BEAN BEAN BEAN BEAN BEAN BEE BEE BEE BEE BEE BEE BEE BEE BEE BEE BEE BEE BEE BEE BEE BEE BEE BEE BEE BEE BEE BEE BEE BEE BEE BEE BEE BEE BEE BEE BEE BEE BEE BEE BEE BEE BEE IN THE FRIDGE, SOME CAN BE PUT IN CONTAINERS WITH WATER TO FREEZE AND UNFREEZE THE TEMPERATURE BEFORE COOKING. BECAUSE SHRIMP MOLLIES ARE FINE, THEY DON'T NEED TO FLIP WHEN COOKING, AND IF THEY DO, IT'S EASY FOR THE MEAT TO SPREAD, SO THE PRODUCT DOESN'T HAVE SALT

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