Homemade shrimp oil

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(b) Cycrete is washed, frozen in the fridge for 30 minutes and removed, with the head skin to the shrimp line

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Shrimp head and shrimp shell washed and dry water

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(b) Put appropriate quantities of oil in the small pots and put them in shrimp head and shrimp shells while the oil is not hot

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(a) The fire heats up, not to mix at first, until the oil gets hot, and then the shrimp head flips over from time to time, so that every shrimp head can be fully heated

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Finally, the shrimp head and shrimp shell dry up, the oil in the pot turns red and a lot of bubbles appear. At this point, a single minute of fire could be used to extract oil from the shrimp head

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Shrimp head with a leak, oil control and bottled shrimp oil. When controlling the oil, you can squeeze the head of the shrimp so that the oil is fully leached。

1. Wash fresh shrimp and freeze them for a short while; this makes it easy to remove the shells and does not affect their freshness; 2. The shrimp stomachs must be cleaned thoroughly as they are very dirty. Additionally, try to drain off the water as much as possible; 3. Put the shrimp heads and shells into the pot while the oil is still cold to prevent oil splattering; 4. Adjust the amount of oil based on the actual situation; generally, it just needs to cover the shrimp heads; 5. It is best to use a smaller pot, which helps to keep all the shrimp heads submerged in the oil; 6. During the process of frying the shrimp oil, use low heat at the beginning to prevent the shrimp heads from burning. Finally, use high heat; firstly, to make the shrimp heads crispy, and secondly, to force out excess oil; 7. The finished shrimp oil can be filtered before bottling to make it clearer and more translucent.