I've got a big shrimp

By VicentaLakin

I've got a big shrimp
Shrimp, which originates from the Hubei River oil fields (Huibei Kong City), has become a dish because of its fresh and fresh teeth combined with unique chargonic methods and secret kits, which are attractive for food and taste and attract a large number of customers from all over the country! Now, the crawfish in the river is famous, like the crabs of the Yangtze Lake, you know! Shrimps are simple, nutritious, able to regulate their bodies, promote their development, combat hypertension and myocardial infarction, and are breast-activated when they are eaten by pregnant women, which can help children to develop physically. Watching W signal yijie 1956 teaches you how to cook a simple and fast meal, and Ie-hye's private dish - your personal food consultant。

Recipe Recommendations

  • edible oil 250g
  • garlic 50g
  • chicken essence 25g
  • white vinegar 30g
  • scallion according to personal preference
  • coriander appropriate amount
  • bean paste 50g
  • white sugar 30g
  • beer
  • dried chili appropriate amount
  • pepper appropriate amount
  • crayfish 1500g
  • salt 25g
  • MSG 20g
  • shisanxiang a little
  • spice packet 1 Pack
  • liquor 50g
  • ginger 50g
  • oyster sauce 10g

Steps for I've got a big shrimp

  • Make I
    1
    Shrimp is washed in water and brushed with toothbrushes。
  • Make I
    2
    Two go muddy, three tails on the tail of the shrimp, one in the middle
  • Make I
    3
    When the three of them pull, the mud comes out
  • Make I
    4
    Four haircuts, with shrimp hair cut more than a second (with a minimum reduction in order to keep shrimp yellow), be careful not to cut it directly, pull it out and bring out the bag when it wants to break it。
  • Make I
    5
    Five backs, cut from the tail to the head, which makes it easier。
  • Make I
    6
    Six is ready for you, with the secret sauce for the cuisine shrimp
  • Make I
    7
    7 pots are burning oil (250 g), which is 8 minutes hotter. In turn, it pours in ginger, garlic petals, dry peppers, peppers. Add or reduce the amount of soybean bean bean bean sauce according to individual preferences. The white sugar and the smell。
  • Make I
    8
    8 ginger + garlic petals + peppers dry + peppers + 70-80 grams of sauce made by Ii, followed by no more sauce, no more sauce, no more cooking
  • Make I
    9
    Nine went to the shrimp and flipped
  • Make I
    10
    Ten shrimp shells slightly colored in. Salt, white wine, white vinegar, pelican oil
  • Make I
    11
    The 11 shrimp shells became big red, poured into beer, and just slightly drowned the shrimp. Add 13 shampoo caps to the top of the pot and change it to a small fire state of about 15 minutes, during which time the pan will be turned over every 5 minutes, so that it tastes evenly。
  • Make I
    12
    When 12 soup juices are dry, they taste salt with a spoon, which can be salted, and then put in the spicy, chicken, and continue to boil until the soup is dried up, and put onions or cuisine out to fill the basin。

    • I've got a big shrimp Make Tips

    1: This dish is called "Oil Braised Prawns" mainly because it requires a lot of oil; for 3 jin of shrimp, you need more than half a jin of oil. 2: Control the total cooking time to around 30 minutes to ensure the shrimp meat stays tender and fresh. 3: You must use beer for braising; do not add water. 4: If you have Huiwei Paste and Big Shell Fragrant Powder at home, add an appropriate amount to enhance the flavor and aroma (no need to add if using our Sister Yi's Secret Braising Seasoning). Sister Yi's WeChat: yijie1956

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