Bought shrimp tail shelling themselves, bought crawfish material, personally feel that the seasoning flavor is too heavy.

Hot oil stir fry onion and garlic, shrimp tail. Add water, add wine (I like to use white wine stew, very much like Oxbridge), put the tofu stew, juice is almost closed when added to the bok choy stalks, color and taste are a perfect match.

Looking at the edge of the pot, you know how fierce the juice is!