Spicy shrimp balls(ma la xia qiu )

Spicy shrimp balls

Introduction:

"My son likes to eat stewed prawns, but the production of crayfish in Hubei Province dropped a few days ago. The shrimp is not big and the long ones are not full. Such kind of prawns are not suitable for stewed prawns, so we have to fry the shrimp balls at the head and tail."

Production steps:

Step 1: prepare the ingredients.

Step 2: Rinse Zanthoxylum bungeanum, cut the seasoning well and wait for use.

Step 3: pull out the shrimp intestines and brush the shrimp clean with a toothbrush.

Step 4: stir fry in hot oil.

Step 5: pour in the washed shrimp balls and stir fry over high heat.

Step 6: stir dry the water and cook the cooking wine.

Step 7: stir fry the bean drum with a little salt.

Step 8: add a little soy sauce and water, cook over low heat until it tastes good. Add a little sugar before boiling.

Materials required:

Crayfish: 1500g

Dry pepper: 1500g

Zanthoxylum bungeanum: right amount

Ginger: small pieces

Garlic: 5 pieces

Shallot: 2

Salt: a little

Sugar: a little

Soy sauce: a little

Cooking wine: moderate

Laoganma Douchi: right amount

Note: after the fire boil with low heat, take a few minutes, the lobster meat will not be scattered.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: spicy

Chinese PinYin : Ma La Xia Qiu