Mandarin duck dishes with shrimp meat

Cuisine: Fujian cuisine

Raw material / seasoning:

One red shrimp, 300 grams of Chinese cabbage heart and 300 grams of mustard heart. Proper amount of refined salt and monosodium glutamate, 1 spoon of lard, chicken oil, flour, a little edible alkali and pepper, 500 grams of milk soup, 500 grams of peanut oil (about 50 grams).

Production process:

1. Wash the red shrimp, steam the top drawer and remove the meat and crab roe. Cut the crab roe into mung bean-sized pieces with a knife and set aside.

2. After the cabbage heart is washed, cut it into long strips from one end of the rhizome with a knife distance of one centimeter. Every 2 rhizomes are connected together. Drain the water and put it in the oil pan. Drain the oil until the vegetable is soft. Rinse the oil with boiling water and arrange it neatly in the bamboo calculation.

3. Mustard heart to remove the old stems and leaves, each plant according to the fourth grade decomposition knife into 8 cm long strip, James water. Add a little edible alkali when mourning the water, remove the alkali taste and hot air with cold water, and arrange it neatly in the bamboo calculation.

4. put the pot on medium heat, go into the dairy, taste with refined salt and monosodium glutamate, and divide the two bamboo cauliflower hearts and mustard hearts into two pots of milk soup over low heat. After the vegetable heart is tasted, the vegetable heart is buckled back to the two ends of the dish (long plate), leaving a gap in the middle (the remaining soup is left for use).

5. Wash the wok over medium heat, put in the lard, put in the flour when 60% hot, stir-fry with a stir-fry spoon until discolored and fragrant, pour in the milk soup to make the flour sauce, sprinkle some chicken oil and a little pepper.

6. Pour the sauce of 2DB 3 over the heart of the cabbage, leave it in the pot, add the shrimp and yellow, bring to the boil and pour over the heart and the gap in the middle.