Spicy shrimp tail(xiang la xia wei )

Spicy shrimp tail

Introduction:

"We prefer shrimp to dinner, and we eat shrimp every other time. It's very quick to burn Kwai or red braised. Today, it's cheaper to count prawns and Bighead prawns in the market. Today, I changed my taste and made a spicy prawns with bighead prawns. It's super spicy. Nuobao can't eat it any more. My father and I have been addicted to it. The Macrobrachium rosenbergii that I said is Macrobrachium rosenbergii. Because the head is much bigger than the base shrimp, we call it Macrobrachium rosenbergii. This season's big head shrimp, shrimp head inside the shrimp yellow, I took off the shrimp tail, shrimp head inside the shrimp yellow, used to make shrimp yellow tofu, taste delicious

Production steps:

Step 1: 1. Material preparation: remove the tail of prawn and wash it for use;

Step 2: 2. Put some oil in the hot pot, add all the spices and stir fry until fragrant;

Step 3: 3. Add prawn tail and stir fry over high heat until medium cooked;

Step 4: 4. Add cooking wine and a small amount of water, cover and simmer over high heat;

Step 5: 5. Simmer until the soup is dry, add salt and chicken essence to taste.

Materials required:

Shrimp tail: 300g

1 dry pepper

Garlic: 5

Chinese prickly ash: a handful

Fragrant leaves: 3 pieces

Soy sauce: 2 tbsp

Salt: right amount

Chicken essence: appropriate amount

Note: if you can't eat spicy, put less pepper, or take out the pepper after oil, and finally put it out of the pot and mix it.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: medium spicy

Chinese PinYin : Xiang La Xia Wei