Shrimp Skin Roasted Guagua
1.
Prepare raw materials
2.
Cut the wogua into one to two millimeter slices, cut the green onion into sections, slice two cloves of garlic, smash and mince one clove of garlic for later use
3.
Heat the pan with cold oil, add the shallots and saute until fragrant, pour into the shrimp skins and sauté
4.
Saute the seasonings and add the squash slices
5.
After stirring evenly, put half a small bowl of water in the pot, add appropriate amount of salt, and a little chicken essence to taste
6.
Put the lid on the pot, let it sit on low heat for three or four minutes, add minced garlic and stir-fry, then add some vinegar on the side of the pot to increase fragrance
7.
Out of the pot, delicious
8.
Shrimp skin roasted guagua
Tips:
1. Wogua is generally more noodles, you need to cut thicker slices, otherwise it will be fry.
2. Pay attention to the size of the fire when sauteing the shrimp skins. If the fire is too large, the shrimp skins will be burnt easily, which will affect the taste.
3. Since the shrimp skin has the function of improving freshness, it is also delicious without chicken essence.
