Chinese Food
Spring vanilla crab claw asparagus
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Crab tongs and asparagus are traditional partners. Asparagus is stir fried with XO sauce and then put on the bottom. Crab tongs are stir fried with chopped herbs. The entrance is fresh, without fishy smell, and with a little western style. It's a must in this spring.
Cooking ingredients
Cooking Steps
Step1:Add salt, cornflour and rice wine to the meat and mix for 15 minutes. Cut asparagus. Heat the oil in a hot pot. Bring to 50% heat. Add XO sauce, scallion and ginger. Stir fry for 30 seconds. Add asparagus and red pepper slices. Add a little salt. Stir for two minutes. Then out of the pot. Put in the plate and bottom.
Step2:Start again and put a little oil in the bottom. Stir fry the mints for 10 seconds. Stir fry the crab claw meat for 2 minutes. Then add a little water and cover the lid and heat for 1 minute.
Step3:Serve it on the asparagus section when it's hot
Cooking tips:Asparagus itself is sweet and delicious. Be sure not to put MSG and chicken essence. There are skills in making delicious dishes.
