Spicy shrimp(ma la xiang xia )

Spicy shrimp

Introduction:

"Autumn tiger is coming. The weather is very stuffy. I have no appetite for anything. So I studied an appetizer today. It's spicy, spicy and fragrant. I watched my mouth water swallow. And shrimp is rich in protein, which is several times and dozens of times that of fish, eggs and milk. Shrimp is also rich in potassium, iodine, magnesium, phosphorus and other trace elements and vitamin A. Lower serum cholesterol, prevent arteriosclerosis, but also can expand the coronary artery, is conducive to the prevention of hypertension and myocardial infarction, in which phosphorus, calcium is especially beneficial to children, pregnant women. All right, no more nonsense

Production steps:

Step 1: wash the shrimp and remove the head (or just wash the shrimp without removing the head)

The second step is to use the knife to stir fry the shrimp,

Step 3: prepare the small ingredients (2-3 teaspoons of Chinese prickly ash, more hemp, 3 fragrant leaves, ginger, garlic and dried pepper)

Step 4: add oil to the pan, and wait for the oil to heat up. Put the shrimp down and fry until it changes color. Set aside

Step 5: add oil to the pan, and wait for the oil to heat up. Put the shrimp down and fry until it changes color. Put it on a plate and set it aside

Step 6: add some oil in the pot, heat the oil, and then add the pepper (low heat, if you don't want to eat the pepper, wait until it is fried, and then take out the pepper, which also has the fragrance of pepper, but no hemp flavor.) ginger, pepper, garlic and fragrant leaves are put into the pot in turn

Step 7: pour the prawns into the pot and stir fry them together. Add salt, chicken essence, half a teaspoon cooking wine, raw soy sauce and old soy sauce, and then stir fry them to set the plate.

Step 8: get out of the pot

Step 9: the spicy shrimp is ready. It's spicy, spicy and fragrant. Try it now! It's a good appetizer in summer

Materials required:

Shrimp: 300g

Zanthoxylum bungeanum: 5g

Dry pepper: right amount

Fragrant leaves: appropriate amount

Ginger: right amount

Garlic: right amount

Cooking wine: moderate

Soy sauce: moderate

Old style: moderate

Salt: right amount

Chicken essence: appropriate amount

Note: if you don't eat Chinese prickly ash, you can fry Chinese prickly ash and take it out, so that it has the fragrance of Chinese prickly ash, and you don't have to worry about the hemp taste of Chinese prickly ash

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: spicy

Chinese PinYin : Ma La Xiang Xia