Braised Water Bamboo with Three Delicacies (for Weight Loss)

Live female tiger prawn

Remove the head, vein, and shell of the shrimp, leaving the tail intact. (Note: Twist the shrimp head slightly, apply even pressure, and slowly pull; the vein and head will come off together. It's very simple.)

After cutting open the back, the bluish-brown center is shrimp roe (which turns red when exposed to high temperatures), not shrimp feces. Remember not to discard it; the roe is edible. Female shrimp with roe are usually more expensive.

Heat some oil in a pan and add the shrimp tails. Fry until just cooked through. Do not use a spatula, as the shrimp paste is not fully cooked and has not yet set. Stirring with a spatula will easily cause the shrimp paste to fall off and break apart. Use chopsticks to pick up the shrimp tails one by one and turn them over, allowing the shrimp paste to set completely and not fall off.

Once the shrimp are just cooked through, place them on a plate and set aside. At this point, you can see that the shrimp roe has adhered to the shrimp meat.

The clams were already very clean when I bought them. They had expelled all the sand, so I just rinsed them with water and drained them.

Stir-fry in the remaining oil until just cooked through, then remove from the pan.

Pre-peeled edamame

Peel the water bamboo shoots, rinse them, and then chop them into small pieces using a rolling cut.

Sauté scallions, ginger, and garlic in the oil in the pan until fragrant.

Stir-fry the edamame in the pan for a couple of seconds until they turn crisp and green.

Water bamboo shoots are put into the pot

Add 1 teaspoon of oyster sauce

Stir-fry over medium heat for a few minutes

Before removing from heat, add shrimp tails, clams, salt, and MSG, stir-fry over high heat for 1 minute, then turn off the heat.

Plating

Two words: "fresh and fragrant"

Let's get a close-up; the flesh is bursting with roe.

It looks delicious! 😍😘