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Ingredients: 400g nine-section shrimp, 200g wild bamboo shoots, one small pumpkin, 30g red pepper dices, 20g green pepper dices, 15g minced garlic, 15g minced ginger

Seasonings: 35g of Chubang delicious fresh soy sauce, 3g of Chubang chicken powder, 10g of Chubang onion and ginger cooking wine, 2g of refined salt, 500g of Chubang special pure peanut oil (50g practical)

Production Method:

1. Cut open the back of the nine-segment shrimp, remove the sand line, loosen the wild bamboo shoots, and cut the pumpkin into semi-circular slices;

2. Wash the pumpkins and place them neatly around a flat plate, steam them in a basket;

3. Heat the Chubonte pure peanut oil in the pot until 70% hot, add the nine-section shrimp and wild bamboo shoots and fry until fragrant;

4. Leave a little oil in the pot, add green and red peppercorns, minced ginger and garlic and stir-fry until fragrant;

5. Add Jiujie shrimp, Chubang onion and ginger cooking wine, Chubang soy sauce, and Chubang chicken powder, stir well and serve on a plate;

6. Heat the pot, put in Chubang’s delicious fresh soy sauce, chicken powder, and peanut oil, bring to a boil, and pour on top of the pumpkin.

Dishes Features: Bright color, delicious taste, soft and crispy