Ingredients ?

Li Pu taro half

shrimp

garlic minced scallions 6 cloves of garlic

fish sauce sugar steamed fish oil

salt wine chicken essence

The practice of taro steamed shrimp ?

Li Pu taro peeled and washed, cut off half, divided into 4 pieces. Boil water into the pot and steam for ten minutes.

Shrimp back cut, go shrimp line, wash, add wine, salt, monosodium glutamate marinade.

Steamed taro cut into long strips, coated with a layer of cornstarch, into the frying pan fried until golden brown, fish out. Lay flat on a plate. Drain the marinated shrimp and arrange on top of the taro strips.

Add half of the minced garlic to 3 tablespoons of cold oil in a wok and deep-fry over low heat until golden brown, then remove the minced garlic to a small bowl and reserve the garlic oil for later use. In a small bowl, put the other half of the minced garlic with a spoonful of fish sauce and a spoonful of sugar. 3 tablespoons of soy sauce and mix well. Pour evenly over the shrimp. Boil water and steam for 15 minutes.

Heat the garlic oil, wine some chopped scallions on the shrimp and drizzle with the garlic oil.