Material:
400 gr Shahe fen, boiled, drained
100 gr beef, cut into thin
100 gr shrimp, peeled, leaving tails
2 eggs
1 tablespoon pickled radish
4 tbsp oil
2 tablespoons garlic, minced
3 tablespoons dried shrimp
2 tablespoons peanut, fried
1 tablespoon lemon juice
Pickled turnip, stir:
50 ounces radishes, sliced lighters
1 / 2 tablespoon granulated sugar
1 / 2 teaspoon salt
1 / 2 tsp vinegar
Sauce:
50 ml of acid water
50 gr brown sugar
75 ml water
1 tbsp fish sauce
Method:
1. Make the sauce: Mix tamarind juice, palm sugar, water and fish sauce, stir, boil until thick, remove, let cool. Enter in a closed container, keep refrigerated.
2. Heat the oil, saute garlic until fragrant, dried shrimp and pickled radish enter, mix well.
3. Insert the meat and cook until shrimp change color, pour 100 ml of sauce, and cook until boiling.
4. Enter Shahe fen, align, add beaten eggs, stirring quickly, cook until done, lift, sow peanuts and berries and lemon juice on top.
For 4 people
