Material:
5 duck eggs
3 cloves garlic, minced
1 teaspoon salt
1 teaspoon pepper
1 grain (50 g) onion, chopped
75 g shrimp, pour boiling water into the boiling water, peeled, chopped
100 g crab meat
50 g canned green peas
oil for frying
Sauce:
1 tablespoon margarine, for sauteing
2 cloves garlic, crushed
2 pieces of red chili, seeded and thinly sliced 3 cm long
2 cm ginger, thinly sliced length
50 g carrots, sliced into julienne strips
1 stalk spring onion, thinly sliced diagonal
200 ml water
A block of fruit chicken broth
5 tbsp tomato sauce
1 teaspoon vinegar
1 teaspoon salt
2 tsp sugar
1 tsp cornflour, dissolved in a little water
Ways:
1. Beat the egg with garlic, salt, and pepper. Enter onions, shrimp, and crab meat, mix well.
2. Fry in hot oil until the dough is immersed. After the bottom cooked, turn. Remove and drain.
3. Sauce: Heat butter, saute garlic until fragrant, put chili, ginger, carrots and green onions. Stir briefly, enter the water and broth blocks. Cook until boiling, add the tomato sauce, vinegar, salt, sugar and starch solution, stirring until thickened. Lift.
4. Place pancakes in a serving dish. Pour hot sauce over it, sprinkle peas.
