Pear and garlic and shrimp

By VicentaLakin

Pear and garlic and shrimp

Recipe Recommendations

  • Big red shrimp 500 grams
  • garlic one
  • edible oil 1 scoop
  • laoganma 1 scoop
  • chopped pepper 1 teaspoon
  • soy sauce 1 teaspoon
  • starch 1 scoop
  • onion of 5
  • olive oil 1 teaspoon
  • salt 0.5 small spoon
  • chicken powder 1 teaspoon

Steps for Pear and garlic and shrimp

  • 1
    Argentinian red shrimp unfrozen clean
  • 2
    Cut the shrimp mustache and feet
  • 3
    Cut the back of the shrimp, cut to the bottom of the second section, go to the shrimp line
  • 4
    One cut on each side of the upper part of the shrimp body, one cut on each side of the second section, one cut in the middle of the shrimp body, but not split. The shrimp meat on both sides of the shrimp shell is cut in both directions, with the back as shown (not the whole back open)
  • 5
    Get rid of the shrimp head
  • 6
    I had an extra shrimp. I stripped the last shrimp
  • 7
    Put the last extra shrimp in the middle
  • 8
    Shrimp is covered with wine, not made of pickles, and fertilized in the steam pan
  • 9
    Steam shrimp starts making sauce. Crush the garlic into garlic, put the hot pot in oil, put the garlic in fire
  • 10
    Put it in Godmother
  • 11
    Soy sauce and water, and a little raw
  • 12
    Put a little pepper in
  • 13
    Put it in salt (without salt if it's appropriate) and chicken powder with a little water starch
  • 14
    Put it on the onions, boil the sauce, make the pepper garlic sauce
  • 15
    Put the sauce on the shrimp and put a little olive oil on the shrimp shells
  • 16
    I'm not taking pictures of the porridge

    • Pear and garlic and shrimp Make Tips

    Shrimp doesn't have a whole back because it's delicious, so you don't have to immerse the whole shrimp. Anyway, all kinds of food are cut not for beauty, but for taste

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