Spicy squid and shrimp
Introduction:
Production steps:
Step 1: shrimp gun, shrimp line, wash, control water reserve.
Step 2: remove the black film, eyes, teeth, mouth and viscera of squid, cut well, wash and control water.
Step 3: cut the potatoes into thick slices and fry until both sides are brown. Set aside.
Step 4: put a little oil in the pot, fry the shrimp until it changes color, dry and fragrant, and set aside.
Step 5: use the same technique as squid, and put it in reserve.
Step 6: with a little oil in the pot, stir up the scallion, ginger and garlic slices to make the flavor. When the edge of garlic slices turns yellow, add dry pepper, Chinese prickly ash and hemp pepper to stir fry the flavor
Step 7: stir fry the treated squid and shrimp, add cooking wine and 1 tablespoon of Lee Kam Kee style Douchi, soy sauce, chicken essence and salt, and stir fry.
Step 8: add potato chips and heat them over low heat. Because the pot is not sticky, you don't need to turn it over frequently. If you burn it for a while, you can put the spicy flavor into the food. Sprinkle sesame and coriander before serving
Materials required:
Shrimp: 400g
Squid: 3
Potatoes: one
Scallion: right amount
Ginger: right amount
Garlic: right amount
Dry pepper: right amount
Zanthoxylum bungeanum: right amount
Pepper: right amount
Cooking wine: moderate
Soy sauce: moderate
Chicken essence: appropriate amount
Salt: right amount
Lee Kam Kee style Douchi: right amount
Sesame: right amount
Coriander: moderate
Note: 1. Potatoes can be replaced with other materials you like. 2. Make sure it's dry, so the shrimps are crispy. 3. Shrimp and squid should be dried in advance.
Production difficulty: simple
Process: firing
Ten minutes: Making
Taste: spicy
Chinese PinYin : Xiang La You Yu Xia
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