by Ivan Doufu
Prawns 2 kg
Garlic 400 g
Consumes 2 scoops of oil
Salt 2.5 scoops
MSG 4 scoops
Chicken juice 8 g
5 scoops of sugar
A little white pepper
White wine 5 g
Chicken essence 4 scoops
Tomato sauce 30 g
A little white vinegar
Lard 150 g
Rapeseed oil 200 g
1: Cut the shrimp head and wash the shrimp line and set aside
2, from the pot under the lard, vegetable oil is mixed into mixed oil, raw garlic minced stir-fry under the tomato sauce, oil consumption and fry for later
3: Heat the oil 70% and fry the lobster
4: Stir-fry the garlic shrimp lobster with a little oil in the pot, add a bottle of beer and a half to high heat and bring to a boil, add a little white vinegar, change the soup thick and simmer for 3 minutes
5, when the soup is almost dry, hook a thin owe
6: Add a little shallot oil and put on the plate
1 lobster must be cut to the shrimp line The tail is cut on a knife is easy to taste 2 should not be burned for too long The meat is easy to age
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