Fried Shrimps in Hot and Spicy Sauce(xiang la xia )

Fried Shrimps in Hot and Spicy Sauce

Introduction:

"This spicy shrimp tastes like a dry pan, but I'm less spicy because I have a sick patient at home. I can't eat spicy when I have a cold. The prawns made in this way, though without the original taste of blanching, add a lot of fresh flavor and have a better appetizer. They are very suitable for such autumn days when there is no appetite... "

Production steps:

Step 1: raw material map, shrimp picked clean, open back to mud.

Step 2: cut potatoes, cucumber, red pepper and ginger.

Step 3: deep fry the potatoes in oil pan, add cucumber and garlic, deep fry them, take them out, burn the oil in high heat, then deep fry them again and spit out the oil.

Step 4: fry the shrimp in the oil pan to change color, and fry again.

Step 5: pour out all the oil in the pan, stir fry Pixian Douban and minced pepper with the remaining oil over low heat, mix with the oil completely, add ginger slices and stir well.

Step 6: add prawns, cook 1 tbsp cooking wine, 1 tbsp sugar, stir fry half a bowl of broth, simmer for 3 minutes.

Step 7: add the fried potato, cucumber and garlic, add 1 tbsp cooking wine, 1 / 2 tsp salt, shake the pan, and evenly dip the potato with the soup.

Step 8: turn off the heat and add some chicken essence.

Materials required:

Fresh shrimp: 1 jin

Potatoes: one

Cucumber: one

Red pepper: two

Garlic: 12

Jiang: one piece

Chopped peppers: half a teaspoon

Salt: half a teaspoon

Pixian bean paste: a spoonful

Cooking wine: 2 tbsp

Sugar: one teaspoon

Chicken essence: 1 / 3 teaspoon

Note: this dish is fried. The shrimp is crisp outside and tender inside. It's delicious. Pixian Douban is a must for heavy taste, but it must be stir fried in low heat until the oil and sauce are mixed, and some sugar is added to make it delicious. Fried oil, can be filtered, do chili oil or spice oil, are good. The last step, don't cook too long, it's all cooked, just dip in the soup!

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: medium spicy

Chinese PinYin : Xiang La Xia