1. Wash the red shrimp, steam it in a steamer, remove the clean meat and crab roe, and chop the crab roe into mung bean-sized particles with a knife for later use.

2. After washing the Chinese cabbage, cut it into long strips with a knife distance of 1 cm from one end of the rhizome, connect every two rhizomes together, drain the water, put it in the oil pan for the Cantonese wedding menu until it is soft, take it out and rinse it with boiling water, and arrange it neatly in the bamboo count.

3. Remove the old stems and leaves of the mustard heart, cut each plant into 8 cm long strips according to the four-stage decomposition knife, and blanch. Add a little edible alkali when losing water, remove it and wash away the alkali smell and hot air with cold water, and arrange it neatly in the bamboo count.

4. Put the pot on medium fire, put it in the Cantonese menu of the dairy farm, adjust the taste with refined salt and monosodium glutamate, and divide the two bamboo-calculated cabbage hearts and mustard hearts into small fire milk soup, and simmer slowly. After the cabbage heart is tasted, it is buckled at both ends of the dish (long dish) head-to-head, leaving a gap in the middle (the remaining soup is reserved for later use).

5. Wash the wok and put it on medium heat. Add lard. When it is 60% hot, add flour. Stir-fry with a frying spoon until it changes color and fragrance. Pour in the simmered milk soup to make noodle sauce, sprinkle with some spicy shrimp, and use chicken oil and a little pepper.

6. Pour 2/3 of the sauce on the cabbage and leave13 of the shrimp in the pot. Add shrimp meat and Cantonese menu to download the shrimp menu, cook it and pour it on the cabbage and in the middle.

Good taste, good color and high nutrition for reference.