1. After the chicken head rice is naturally thawed, wash it in clean water several times, blanch it for ten seconds, and remove it.
2. The shrimp is shelled and cut on the back to make it look good and easy to ripen and taste. Add a little salt and mix well with the wine.
3. Wash asparagus, remove old roots, cut short, blanch, remove, add a little oil and salt to the water.
4. Put a little oil in the pan and fry the shrimps for two years.
5.
Pour in the asparagus.
6. Pour the chicken head rice.
7. Add hot stir-frying dew and stir-fry quickly.
Tips:1. Add fresh dew before the hot frying pan, add a little fresh dew, the color and fragrance of the original ingredients can be lifted, making the food more delicious
2. The fresh dew is moderately thick and has a mellow soy flavour. It draws on the secrets of Japanese cuisine to adjust the freshness, and calmly matches its commonly used fresh-up ingredients to make the fresh dew soft, fresh and sweet, and bring out the true umami taste of the ingredients.
