raw material

300 grams of shrimp, 25 grams of fresh peas, 25 grams of canned bamboo shoots, cooked ham 15 grams, hot sauce 100 grams, sugar 10 grams, 5 grams of refined salt, vinegar 10 grams, 5 grams of monosodium glutamate and chicken soup10.

manufacturing process

1. Wash the shrimps, drain the water, put them in a bowl, and size them with egg white, salt and dried starch for later use. 2. Heat the pan, add the cooked chicken oil. When it is 60% hot, add the shrimp, cut it open, pour it into the colander, and drain the oil. Heat 25g of chicken oil in the original pot, add minced onion and ginger and stir fry, then add hot sauce and stir fry until the oil turns red, that is, add chicken soup, salt, monosodium glutamate, sugar, vinegar, peas, diced bamboo shoots and diced ham. Boil, add starch thicken, add shrimps and pour in cooked chicken oil. When eating, pour the soup in the bowl on the rice crust.