Hawaii shoots crab leg



Materials:

Crab leg meat 120 grams
200 grams of asparagus
Yellow bell pepper 50 grams
Garlic 2
1 red pepper
Macadamia 80 grams
1 teaspoon olive oil

Seasoning:

1 tablespoon rice wine
1 tablespoon soy sauce
2 tablespoons water
1/4 teaspoon sugar
1/4 teaspoon salt

Practice:

  1. asparagus and cut into sections; yellow bell pepper slices; slice garlic and pepper spare.
  2. Boil a pot of water, boil hot asparagus cooked to eight, picked washed in cold water and drain. Continued in boiling water, add 1/2 teaspoon rice wine (seasoning weight outside), put boiled crab leg meat picked washed in cold water and drain.
  3. Take a nonstick pan after the release of oil, saute garlic, pepper flakes.
  4. After seasoning the pot and bring to boil, add yellow bell pepper slices, asparagus, crab legs, stir-fry, Hawaii pot before adding the fruit mix.

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