If we eat the relatively light-tasting Penaeus monodon together with the carefully prepared sauce, it will arouse the delicious taste of Penaeus monodon, make it more fresh and refreshing, and have a unique taste.

Exercise 1:

1. Put shredded onion and ginger slices into a sea bowl, bring the wok to a boil, and pour in cooking oil. When the water temperature is 60% hot, stir-fry the red circle and millet pepper, then put it in a bowl and add shredded ginger and garlic.

2, burn oil in the pot, a little more oil, turn off the fire when the water temperature is 80% hot, stab the oil on the shredded ginger and garlic, then pour Lee Kum Kee seafood soy sauce into the pot and smoke a little at home. The ratio of the two is four to one.

3. Finally, pour the column sauce into the bowl of oil thorn ginger garlic pepper ring, and a bowl of dipping juice will be done.