Shrimp with pepper and salt(jiao yan pi pi xia )

Shrimp with pepper and salt

Introduction:

"Pipi shrimp" is often called "Fugui shrimp" by Shanghai people, and "mother-in-law shrimp" by Nanjing people. It is a kind of seafood with rich nutrition, fresh juice and tender meat. Its meat contains more water, tastes fresh, sweet, tender and smooth, light and soft, and has a special attractive taste. It's the best time to eat prawns from April to June every year. At this time, its meat is the most plump. "

Production steps:

Step 1: raw material drawing.

Step 2: after the shrimp is washed, cut it from the middle of the shrimp back along the tail upward.

Step 3: pass the boiling water.

Step 4: shower, wash the foam and drain.

Step 5: pour the oil into the pan and heat it to 70% or 80%.

Step 6: put the shrimp into the oil pan one by one and deep fry them over high heat until crisp.

Step 7: take out the oil after frying.

Step 8: add onion, ginger, pepper, salt and pepper into the oil pan.

Step 9: pour in the fried shrimp, drop in a little cooking wine, stir fry a little, then out of the pot.

Materials required:

Skin shrimp: 500g

Ginger: moderate

Shallot: moderate

Beauty pepper: right amount

Cooking wine: moderate

Salt and pepper: right amount

Precautions: 1. Cut along the back to make it easy to taste and eat. 2. Pay attention to the safety when putting the oil at 70% or 80% of the temperature, so as to avoid scalding caused by oil splashing.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Jiao Yan Pi Pi Xia