Ingredients: prawn, 2 bundles of vermicelli, appropriate amount of garlic, appropriate amount of onion, soy sauce, sesame oil, pure grain wine, rice vinegar, Lin Wei wine (sugar can be used instead), appropriate amount of salt, garlic spicy sauce for steaming seafood: hand-made minced garlic (the amount can be determined by yourself, you can store more, fried noodles and steamed vegetables are needed), then boil the oil in the pot and pour half.
I especially like garlic and seafood. I like to order garlic scallops and raw materials when skewering. Shrimp is addictive. Even shrimp is eaten by fans. This is a dish that can only be eaten with girlfriends. Stir the sauce in a cold pan. Pour a proper amount of edible olive oil into a 1.4 liter wok, add garlic paste and stir-fry until fragrant, add 1 tbsp soy sauce, 2 tbsp rice wine, 1 tbsp white sugar, a proper amount of white pepper and salt, and a little cold water, and bring to a boil.
Peel and peel garlic, cut it into minced garlic, add a little oil, add two-thirds of minced garlic when it is 30% hot, stir-fry with slow fire, turn off the fire immediately after it becomes light, pour in the remaining minced garlic and a little salt, and mix well. First, soak Longkou vermicelli in cold water until it becomes soft. Chop garlic, add some oil to the pot, add more than half of minced garlic and fry until golden brown, drain the oil, pour in raw minced garlic, add some salt, consume oil, season with chicken essence and seafood soy sauce, and add a little water starch; 10 fresh lobsters, clean them directly, then cut off the whiskers and the front of the shrimp brain with scissors, cut it on the north side of the shrimp with a knife, remember not to cut it, and then put the shrimp in a pot and marinate it with a little onion and ginger cooking wine for about 20 minutes to remove the fishy smell.