Crayfish rice bowl

Ingredients: lobster tail, onion, ginger and garlic.

Preparation:

1. Soak the shrimp tails in water until they melt.

2. Boil the water in the pot, add onion, ginger and cooking wine to cook the shrimp tails, take them out and let them cool, peel off the shrimp meat and set aside.

3. Sauce: one spoonful of light soy sauce + one spoonful of cooking wine + one spoonful of oyster sauce + one spoonful of tomato paste + half a spoonful of sugar + one spoonful of cornstarch + half a bowl of water.

4. Stir-fry the minced garlic until fragrant + a spoonful of bean paste until the red oil comes out, add the shrimp tails and stir-fry, pour in the sauce and stir-fry until the sauce thickens. Cover the rice and sprinkle with chopped green onion and sesame seeds.