1. Ingredients: 6-10 shrimps (according to the number of households), 6-10 quail eggs, 1 egg, half a small kohlrabi, 50 grams of enoki mushrooms, appropriate amount of green and red peppers, 1 carrot.
2. Ingredients and seasoning: abalone juice, garlic, cooking wine, and a few spoons.
3. Fresh shrimps are peeled, and the tails remain intact without peeling. Marinate an appropriate amount of cooking wine for a while.
4. Green and red peppers, kohlrabi, carrots, cut into long strips, remove the roots and wash the enoki mushrooms.
5. The chopped vegetable strips are marinated with a small amount of salt to soften them, and a thin layer of oil is applied to the bottom of the spoon to facilitate demoulding.
6. Pat the meat on the belly of the shrimp with a knife.
7. Place the shrimp in the form of a phoenix tail in the direction of the spoon as shown in the picture.
8. Place the vegetable strips and enoki mushrooms in the spoon along the position of the shrimp (pictured)
9. Finally, knock another quail egg into the spoon.
10. The prepared anchovy prawns are semi-finished products.
11. Prepare a pudding mold, and place the remaining ingredients in the mold with the shrimp tails upright. Place the vegetable strips in the pudding mold, and then knock in an egg.
12. Put all the semi-finished products in the pot, cover and turn on fire
13. Boil the pan on high heat for 10 minutes, and steam the anchovy prawns.
14. The steamed anchovy prawns are placed on the plate, and they are already very beautiful.
15. The other ingredients are finely chopped.
16. Preheat the pot and add cooking oil.
17. Stir in the minced garlic in oil and low temperature.
18. Add a spoon of abalone juice and stir fry quickly and evenly.
19. Add the diced green and red pepper, stir evenly and turn off the heat
20. Use a small spoon to pour the abalone sauce one by one on the anchovy prawns and serve on a plate.
