Spicy shrimp(xiang la pen pen xia )

Spicy shrimp

Introduction:

Production steps:

Step 1: how to do it: first, open the shrimp and go out the shrimp line for standby (open the shrimp a little deeper, the shrimp is easy to pick up the shrimp ball, which is better to look at and taste better) < br > cut the scallion into sections, chopped scallion, sliced ginger, sliced garlic and sliced celery for standby.

Step 2: after the oil is heated, add ginger slices, garlic slices, scallion segments, Douban sauce, dry pepper (red lantern dry pepper is the best), pickled pepper, Zanthoxylum bungeanum, cooking wine, stir fry until fragrant, add a little broth (boiling water is also OK), boil, add sugar, soy sauce, five spice powder, cook properly, then add celery segments and shrimp to stir fry, add chicken essence, salt seasoning, start the pot (Douban sauce and soy sauce are both good) There is a salty taste, and the shrimp itself has a salty taste, so the refined salt can be put or not according to personal taste.

Step 3: put the shrimp in the container, add the dried pepper, shallot powder and Zanthoxylum powder on it, then pour the oil.

Materials required:

Shrimp: right amount

Scallion: right amount

Shallot: moderate

Ginger slices: right amount

Garlic slices: appropriate amount

Pixian Douban sauce: right amount

Zanthoxylum bungeanum: right amount

Pepper: right amount

Pickled pepper: right amount

Five spice powder: appropriate amount

Cooking wine: moderate

Celery: moderate

Sugar: right amount

Soy sauce: moderate

Note: like to eat celery, potato chips, asparagus friends can also add some in it In Chongqing, restaurants outside are sold with these Of course, other vegetables are OK!

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: Original

Chinese PinYin : Xiang La Pen Pen Xia