Garlic back shrimp
By VicentaLakin
After years, everything that eats can't escape the spell of “three pounds per holiday”. I haven't even been able to weigh my weight since I got back. This year, the whole family came to their mother's house, home with a lot of groceries, lamb, pork, ten days, aunts, uncles, aunts, aunts and aunts, and dinners. Although this is the case for years to come, I still like it. After the feast, the family plays cards, plays mahjong, plays mahjong, plays a few fairs, and has a very good time. The first day of his return, he'd come back from sleep, he'd come back to the kitchen and he'd never stop.
Recipe Recommendations
- slightly spicy
- roast
- half an hour
- simple
Steps for Garlic back shrimp
1
Prepare food, clean shrimp, cut off the back, pick out the shrimp intestines
2
Shrimp in the back, wine and salt in the inlet, pickled for about 10 minutes
3
Garlic and onions are cut to the end, and sesame oil, garlic pepper sauce, black pepper, blend, ready for use
4
Plugged garlic, stuffed on the back of a shrimp, boarded oilpapers, rinded shrimp, neatly on the grill, 200 degrees in the oven, 15 minutes。