How to make Cantonese-style pan-fried shrimps and broccoli stuffed with gelatin

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  1.Cut the carrots into small pieces and set aside

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  2. Chop green onions and set aside

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  3. Chop garlic Small pieces for later use

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  4. Thaw the shrimps to control water, grind them into paste with a knife and then chop them Thinly, add the minced green onions, chop them into pieces and put them into a bowl. Add 2 salt, 0.5g pepper, 1 tablespoon cooking wine, half an egg white, and 1 teaspoon starch. Stir clockwise and evenly wrap in plastic wrap and put it in the refrigerator. Freeze for half an hour and set aside

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  5. Mix the sauce: put 0.5 tablespoons of light soy sauce, 1 tablespoon of cooking wine, and chicken juice in a bowl 0.5 tbsp, 0.5 pepper, 1g sugar, 1 tbsp water and stir well

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  6. Cut broccoli into 1 cm thick slices. Boil water in a pot and blanch the broccoli for half a minute. Remove and drain the water. Dip a piece of broccoli into a little starch and evenly apply a layer of shrimp glue on it. About 0.5 cm, add a little oil in a pan and heat it until it is 30% hot. Fry the shrimp glue side down over low heat until it is slightly brown and mature. Flip it over and fry it briefly. Take it out of the pan and set aside

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  7. Add a little oil to the wok and sauté the garlic until fragrant and turn slightly yellow. In the afternoon, stir-fry the chopped green onion and carrot until fragrant and add the sauce. Bring to a boil, add the fried shrimp paste and broccoli, and stir-fry quickly until there is no excess soup.

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  8.Put the fried shrimp paste stuffed broccoli on a plate and garnish with dried rose petals, sunflower petals, and carrot tassels