material

Broad bean, prawn, fresh lily, salt, white pepper, cooking wine, sugar, sesame oil.

working methods

1, fresh broad beans, peeled, and made into broad bean rice (it is tender to eat like this, but it is ok without peeling).

2. Put the live shrimp in the refrigerator for 20 minutes, then take it out, peel it and remove the intestinal mud (it will be easier to peel it after freezing it for 20 minutes), thus becoming a shrimp. Grab well and marinate with a little salt, white pepper and cooking wine.

3. Fresh Lanzhou lily (common lily is also acceptable, Lanzhou lily tastes better), break into petals, rinse and drain.

4. Boil the water in the pot, and pour in the broad beans and rice for one minute.

5. Take out the blanched broad beans, soak them in cold water and drain them for later use.

6. Heat the pan and drain the oil. When the oil temperature is high, pour in the marinated shrimps, stir-fry until the color changes, and take them out for later use.

7. Stir-fry the cooked broad bean rice with the remaining oil in the pot for about one minute.

8. Pour in the fried shrimps and drained lilies, add a little salt, a little sugar and a little sesame oil, and stir well.