Dry pot spicy Ecuadorian shrimp
By VicentaLakin
Ecuadorian shrimp tastes the best of all. Together with good refrigeration, the quality is much better than that of the living shrimp on the market. A shrimp-eating friend must not miss this good food。
Steps for Dry pot spicy Ecuadorian shrimp
1
Shrimp unfrozen, washed. Turn the shrimp back one by one, go to the bowel line. Deep back is good for taste。
2
Add wine, white pepper, salt, starch pickled for 15 minutes。
3
Prepare onions, ginger, garlic, peppers, peppers, onions, carrots, cucumbers, cuisine, onions。
4
Into the pan, heated, then fried the shrimp。
5
We'll fry it on two sides and we'll make it dry。
6
In addition, onions, ginger, garlic, peppers, peppers, and peppers。
7
Two minutes of fried shrimp in the fragrance。
8
Dry pots are put in oil, and onions, carrots and cucumbers are laid down。
9
The shrimp from the pot is then poured into the bottom of the dry pot and the fire is heating for four minutes。
10
Then you can make a pot with cuisine and onions。Dry pot spicy Ecuadorian shrimp Make Tips
1. The duration of the bombing is measured according to the individual population, which is over-watered and over-dry. 2. Pickling is based on individual human tastes. 3. Before bottoming, the oil should be in sufficient quantity, and a flat layer of oil should be laid at the bottom, so that the heat is not lost。