Put less oil in the pot, add bean paste and tomato sauce, and the ratio is about 1: 3. If you like spicy food, add more bean paste, sugar, white vinegar and a little salt, monosodium glutamate and pepper, add a spoonful of water or soup, add shrimp, chopped green onion and thicken after boiling. Don't rush out of the pot, pour some now.
Wash the shrimps, control the moisture, size them, then stick dry starch on them and fry them in the oil pan until the skin is slightly hard. If fried for too long, the shrimp will not be tender, and then stick with tomato sauce, salad dressing, or salt and pepper, and eat as you like.
Wash shrimp, control water and size, slice and size chicken breast, and add broccoli to water.
Heat the pan and cool the oil. When the oil is a little warmer, add the chicken slices, open them with chopsticks, and then add the shrimps. When the shrimp turn red, take them out.
Put less oil in the pot, add chopped green onion, minced garlic and Jiang Mo, stir-fry until fragrant, cook some cooking wine, add a spoonful of boiled water or soup, and add salt, monosodium glutamate, sugar, pepper and chicken essence. After boiling, add shrimp, chicken slices and broccoli, turn the pan over a few times, thicken it and pour some sesame oil.