Ingredients: clean chicken's head rice (fresh Gordon Euryale) 100g, shrimp 100g, water chestnut 50g, shallot 1, 2 slices of ginger, seasoning: salt 1 teaspoon (5g), 2 teaspoons of sugar (5g).

working methods

Wash the chicken head rice. Wash the horseshoe, peel it and cut it into 0.2cm thin slices. Cut the shallots. Cut ginger into small pieces for use.

Wash the shrimps, drain the water, put them into a container, add starch, 1/2 teaspoons of salt and Shaoxing rice wine, stir well, and marinate for 10 minute.

Heat the oil in the wok to 50% heat with medium fire, slide the marinated shrimps into the wok along the edge of the wok, smooth with a spatula, fry until the oil changes color, and take out and drain the oil.

Leave the bottom oil in the wok, stir-fry the ginger slices, add the clean chicken head rice and water chestnut slices, stir-fry until the water chestnut is translucent, and add the broth to boil.

Put the shrimps in the pot again, stir-fry with the chicken head rice and water chestnut slices evenly, add sugar, and finally sprinkle with chopped green onion.