1. Blanch the 350g palm treasure, take it out and drain it, and add 5g soy sauce for color matching.

2. Put wide oil in the pot, heat it to 80% heat, add 30g of Palmetto, 50g of garlic seeds, 50g of green pepper and 5g of red pepper as lubricating oil, and take out and drain the oil for later use.

3. Put the base oil in the pan, stir-fry 50g of dried shallots, 50g of shallots to make them fragrant, add 10g of lobster sauce to make them fragrant, add palm treasure, garlic seeds and green peppers oiled in step/kloc-0, add 3g of sugar, 3g of salt, 5g of monosodium glutamate and 5g of chicken powder, and pour in water starch 65438.

Features:

Spicy, crisp and chewy, crispy at the entrance, very suitable for making wine.