Shrimp in agate honey sauce
Introduction:
Production steps:
Step 1: the preparation for this dish is: first cut off the shrimp eye, shrimp gun, shrimp whisker and shrimp tail.
Step 2: pick out the shrimp line.
Step 3: cut in the back.
Step 4: Sprinkle with salt.
Step 5: add corn starch to the bowl (best to add Jishi powder), because there is no corn starch, so I only use corn starch.
Step 6: dip the shrimp meat in powder, but not the skin.
Step 7: make the preparation before mixing the bowl juice: cut green and red pepper, onion and ginger into shreds, and slice garlic.
Step 8: add 1 tsp salt, 4 tsp sugar, 2 tsp vinegar and 2.5 TSP honey into the bowl.
Step 9: (because I like sweet taste, so I put 3 spoonfuls of honey).
Step 10: add more oil to the frying pan and fry the shrimp after the oil pan bubbles.
Step 11: deep fry until the shrimp is crisp and translucent.
Step 12: remove the control oil.
Step 13: then return the shrimp to the pot.
Step 14: pour in the mixed juice.
Step 15: cook the shrimp to make the sauce evenly wrap, and then you can get out of the pot!
Materials required:
Shrimp: 1 jin
Green pepper: 1 for each
Scallion: right amount
Jishi powder: appropriate amount (or corn starch)
Ginger: right amount
Garlic: right amount
Red pepper: right amount
Salt: 1 teaspoon
Sugar: 4 tsp
White vinegar: 2 teaspoons
Honey: 2.5 teaspoons
Note: this shrimp product is crystal clear, honey sweet, crisp outside and tender inside, with endless aftertaste, which can be called a delicacy.
Production difficulty: ordinary
Technology: deep fried
Production time: half an hour
Taste: sweet
Chinese PinYin : Ma Nao Mi Zhi Xia
Shrimp in agate honey sauce
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