Kuaishou Shrimp Stir-fried Three Silks
1.
Ginger, marinated in cooking wine for ten minutes
2.
Cut the three kinds of dishes into shreds separately, cut the carrots and coprinus comatus so that they are soft and fry
3.
After the water is boiled, put the shrimp and ginger cooking wine into the water. The water is boiled and removed, and the water is too cold. This is to make the shrimp more resilient.
4.
Put the oil in the wok, add the onion and stir fry after the oil is hot, so as to get the fragrance of the onion
5.
When the onion is slightly soft, add the carrots and stir-fry, because carrots are not easy to soften, so start first
6.
Stir-fry the carrots until they are soft, then add the chicken leg mushrooms and stir-fry
7.
Finally, add the shrimps after flying water, add salt, a little light soy sauce, and stir fry a few times. Otherwise the shrimp will grow old
Tips:
1. Do not add salt to the marinated shrimps. Salt will make the shrimps age. When flying, the shrimps will turn red and take them out with cold water.
2. Pay attention to the order of placing the vegetables, onions, carrots, comatus, shrimps.
