PERHAPS A FRIEND WHO DOESN'T WATCH THE TREMOR DOESN'T UNDERSTAND WHAT KIND OF SCALDING SHRIMP IS. IT'S A BIG POT OF HOT OIL (THE HOT OIL WHEN THE OIL IS HOT) POURS INTO THE DRY PEPPERS, PEPPERS, ONIONS, GINGER, GARLIC, ONIONS, WHICH FALL INTO MOST OF THE HOT OIL. IF THERE'S WATER IN THE FOOD, CONGRATULATIONS. THERE'S A LOT OF CLEANING IN THE BACK, AND WHEN THE SPICES POUR IN, THEY POUR INTO THE SHRIMP. THAT'S THE WHOLE THING. WHAT'S THE PROBLEM, PROFESSIONAL? WHOT? THE HOT OIL GOES STRAIGHT INTO THE PEPPERS AND THE DRY PEPPERS. DO YOU SMELL ANY MORE CHILI AND PEPPER? IT'S SO HOT, IT'S TOO HOT FOR CHILI AND PEPPER. FINALLY, SHRIMP? THE SPICES ARE POURING IN. THE TEMPERATURE IS DOWN. IF YOU DON'T HAVE ENOUGH OIL, IT'S NOT EVEN SHRIMP. LAST THING WE SAID WAS SHRIMP, WE DIDN'T EVEN KNOW SHRIMP. BUT THE VIDEOS, THEY'RE ALL HALF-POT OIL... AND THEY TASTE LIKE THAT
When I made it, I found out it was not the right pattern. Beef is easy to mature and can be recovered when it's half ripe, and finally it comes to the table, just as mature. Is it hot? It's actually more fragrance than spicy, different varieties of dry peppers, different spicy levels, and normal conditions remove the pepper seeds from the dry peppers, so there's no spicy. Dry peppers, which are purchased at the limited market, are sometimes purchased from the kitchen, and the seed is difficult to remove and the spicy level is high。
