Spicy prawns(xiang la pi pi xia )

Spicy prawns

Introduction:

"After leaving the noisy city of Beijing, we drove 230 kilometers to Caofeidian, the largest port in North China and the new site of Shougang. After several years of construction and development, Bohai Bay is a beautiful and clean place. There are also AAAA National Wetland scenic area, golf course, International Conference Center, health spa club and other leisure and tourism facilities. In addition to going there for leisure and vacation, I also had a lot of delicious seafood. Finally, I bought back many cheap and fresh prawns, sea crabs and shrimps. This time, we will make a dish with the skin shrimp bought from Bohai Bay: Spicy skin shrimp

Production steps:

Step 1: wash the prawns with clean water, and then soak them in light salt water for 15 minutes;

Step 2: prepare Pixian bean paste, onion, ginger and garlic, Chinese prickly ash and fragrant leaves;

Step 3: mix the bowl juice: salt, sugar, chicken essence, soy sauce, chili sauce, sesame oil and water

Step 4: put proper amount of peanut oil into the frying pan, cool the oil, put pepper, star anise and fragrant leaves into the frying pan, and stir fry them over low heat to make them fragrant;

Step 5: add Pixian Douban sauce and stir fry the red oil over medium heat;

Step 6: add scallion, ginger and garlic, continue to stir fry the flavor;

Step 7: add dried prawns and stir fry them in high heat;

Step 8: finally, pour in the prepared bowl juice and continue to stir fry; cover with the medium heat and simmer for about 10 minutes, then put it out of the pot and put it on the plate;

Materials required:

Skin shrimp: 1.2kg

Pixian bean paste: 2 tablespoons

Zanthoxylum: about 15

Star anise: 2 capsules

Fragrant leaves: 2 pieces

Scallion section: moderate

Ginger slices: right amount

Minced garlic: right amount

Salt: right amount

Sugar: right amount

Chicken essence: appropriate amount

Soy sauce: 2 teaspoons

Sesame oil: 1 teaspoon

Laoganma chili sauce: 1 spoonful

Water: moderate

Peanut oil: right amount

Precautions: 1. The purpose of soaking in brine is to kill bacteria on the surface of shrimp; 2. Finally, stewing is to make shrimp taste better; it tastes better than dry frying.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Xiang La Pi Pi Xia