Spicy shrimp in typhoon shelter(bi feng tang xiang la xia )

Spicy shrimp in typhoon shelter

Introduction:

Production steps:

First step: shrimp cut off the beard, cut back, put Baijiu, salt, chicken essence, soy sauce, marinate for 30 minutes.

Step 2: cut the garlic and ginger into small pieces, and cut the dried pepper into small pieces

Step 3: cold oil in a cold pan, add minced garlic and fry over low heat

Step 4: the color is a little yellow. When the garlic is floating on the oil, take out the wood and put it into the dish to cool

Step 5: fry the shrimps over a thin layer of garlic oil

Step 6: deep fry until discolored and the shrimp shell becomes crisp. Remove

Step 7: leave a little oil of fried shrimp and garlic in the pot, add ginger and dried pepper, stir fry with low heat, then add fried shrimp and garlic, stir fry a few times, and then start the pot

Materials required:

Shrimp: 500g

Garlic: 100g

Ginger: 20g

Dried pepper: 10

Baijiu: a little

Salt: a little

Chicken essence: a little

Raw powder: 100g

Raw soy sauce: 1 teaspoon

Caution: Step 1: Baijiu can be used to make the shrimp more sweet. Instead, step two can be done with cooking wine. The garlic should be cut as thin as possible, so that it can be crisp and crisp three. Make sure to boil slowly and slowly, or garlic is easy to paste. Step four: float the garlic on top of the oil and turn it slightly yellow, then it will turn black and bitter. Step five: don't put too much raw powder into the bowl. Step 6: don't fry the shrimp too long, you can use chopsticks to poke the head of the shrimp, you can feel crispy. Step 7: just stir fry the shrimp and minced garlic for a few times, and then dip the minced garlic evenly. If the time is too long, the garlic will become bitter and affect the taste

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: garlic

Chinese PinYin : Bi Feng Tang Xiang La Xia