Dry shrimp

By VicentaLakin

Dry shrimp
Precipitals are one of the special spices of pickles, and learning about them starts with the taste of "precious fish" and then learning about their charm. It's not just fish head, it's fish tail, it's fish middle. Today's "Dried Fry Shrimp" tastes like pepper chopping

Recipe Recommendations

  • shrimp of 10
  • oil 1 tablespoon
  • salt 1 teaspoon
  • chopped pepper 1 tablespoon
  • balsamic vinegar 1 teaspoon
  • soy sauce 1 teaspoon
  • cooking wine 1 teaspoon
  • Jiang appropriate amount

Steps for Dry shrimp

  • Make Dry shrimp step 0
    1
    Main support: crayfish, pepper sauce, ginger
  • Make Dry shrimp step 1
    2
    Cut the prawns out of shrimp swabs, shrimp arrows, and pick out the line。
  • Make Dry shrimp step 2
    3
    Then do it。
  • Make Dry shrimp step 3
    4
    10 minutes of salt, wine, salt。
  • Make Dry shrimp step 4
    5
    Make juice: cut the ginger off。
  • Make Dry shrimp step 5
    6
    Add vinegar
  • Make Dry shrimp step 6
    7
    It's nice to have a nice touch。
  • Make Dry shrimp step 7
    8
    Pick up hot oil and put it in pickled shrimp。
  • Make Dry shrimp step 8
    9
    Hot-fired, red on both sides。
  • Make Dry shrimp step 9
    10
    Put in pepper sauce。
  • Make Dry shrimp step 10
    11
    Quick fire。
  • Make Dry shrimp step 11
    12
    Shrimp lays the bottom as much as possible during the sprouts。
  • Make Dry shrimp step 12
    13
    The fire can be shut down if the excess water is quickly evaporated。
  • Make Dry shrimp step 13
    14
    Out of the pan
  • Make Dry shrimp step 14
    15
    You'll have a table with the sauce

    • Dry shrimp Make Tips

    Juice is tailored to its taste. Or not. It's just for the shrimp。

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