Pickled shrimp
By VicentaLakin
It's a little small, but it's big. Dalian eats prawns, and I like to eat them alive, and today I learned to make pickled shrimps from Dalian's friends, but I made them from my home Sichuan's methods, which, although very good, are not local methods of pickling, but are still a little unorthodox。
Recipe Recommendations
- Gaba shrimp appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- coriander appropriate amount
- scallion appropriate amount
- dried chili appropriate amount
- Xiaohongjianjiao appropriate amount
- Hangzhou pepper appropriate amount
- peppercorns appropriate amount
- octagonal appropriate amount
- salt appropriate amount
- One product of fresh soy sauce appropriate amount
- cooking wine appropriate amount
- liquor appropriate amount
- white sugar appropriate amount
Steps for Pickled shrimp
1
Pick up the greasy fish, wash it clean, run the dry water。
2
Chon Cheeze, because seafood is cold, you should cut it more。
3
Slice ginger and garlic, onion slices, peppers and red peppers。
4
Scratch the spices。
5
A bowl of water was poured into the pot, with a large pile of peppers, a dry pepper, a cut ginger, two centipedes, two spoons of salt, two spoons of wine, half a spoon of sugar and two spoons of sauce, and the fire broke open. Porridges are from home, very mashed
6
Burn it and pour it into two or two white wines, and put it on ginger, garlic, onions, peppers, red peppers. White wine is from the old town of Jiangjin
7
All the soup sauces are evenly mixed, the basins are put in the cool water and windows are opened to cool. (It may also be placed in a refrigerator with sufficient cooling。
8
When the soup is completely cooled, it is put in a dry-dry shrimp, mixed with a full taste, and then bandaged into the fridge. ♪ Better not have a crawfish ♪
9
In four or five hours, the cobbles will be fully odourized, and the fragrance will be modulated。