Red burns the black tiger shrimp
By VicentaLakin
I usually have a lot of burning shrimp. I just need some juice. But today's black tiger shrimp, I've decided to use red burning because it's thick, it's hot in the winter, it's hot in the tables and it's warm in the morning. Put more on the garlic and two spoons on the rice, and it's delicious and delicious. Shrimp slashed its back, pulled out the line, ate it healthier, and the soup came in from the mouth of the knife and tasted better
Recipe Recommendations
- slightly spicy
- braised
- ten minutes
- simple
Steps for Red burns the black tiger shrimp
1
Black tiger shrimp cut the back, picked the sand line and washed it clean
2
Garlic chopping, onions cutting, ginger cutting
3
(a) A bowl of juice: soy sauce, vinegar, sugar, salt, an appropriate amount of cool water to go into a bowl, so that you can taste it evenly and enjoy it; this taste is entirely personal, more or less, and the finished tastes more than the bowl's juice
4
A bowl of juice, an onion of garlic, and an old mother's spicy soy sauce will be ready, and they won't be in trouble when they're in the pot
5
And pour not a little oil in the casserole, and make the scent of the acne
6
Put the back shrimp in the pot and the fire turns red
7
And pour a bowl of juice into the pot, so that the shrimp will be immersed in the soup, full of it, in two minutes, out of the pot, if you want, and then you can pour it straight into the pan, with a little cuisine or onions, and the red and green phase is more attractive。Red burns the black tiger shrimp Make Tips
1. The sandline is the intestine of the shrimp, which can come out with a light larvae when it is pulled out of the back and eats it more comfortably; 2. Jealousy in the sauce and sweet sugar, which can be used more if you want to make sugar vinegar; and 3. Without a bottle of wine, a little flaming out of the ginger garlic can well penetrate into the shrimp meat。