Authentic Hunan Flavor Shrimp

1

Allow the shrimp in clear water and add a little salt to rest for 1 day, changing the water several times during this period

2

Pour in a large amount of Erguotou, white vinegar, and salt, and wash the shrimp body and belly with a brush

3

Remove the head of the shrimp, remove the gills, remove the intestines, open the back, and rinse it with clean water

4

Sit in the pan and heat up the oil, add the lobster to the oil and fry it red

5

Sit in the pan and heat up the oil, add star anise, cinnamon, fragrant leaves, cloves, white pepper, dried ginger and other spices and saute until fragrant.

6

Add the lobster and stir fry for 1 minute, add spicy rice, homemade spicy beef paste, homemade flavor, homemade chili red oil, and stir well

7

Add the stock, bring to a boil over high heat, add perilla, salt, and five-spice powder, turn to low heat, and simmer for 15 minutes

8

Make a base with bean sprouts, put the shrimp and stock into a dry pan or hot pot, sprinkle with spring onions and serve

Luo Li Basu:
1. Shrimp, if it is green shrimp, has a soft shell and a light color. The hard-shelled, old, and surprisingly large black-shelled Iron General is really nothing to eat
2. When buying shrimp, you should pay attention to whether the shrimp belly is clean. Clean shrimp are raised in ponds or wild
3. The shrimps are very dirty, so they should be kept quietly with clean water for at least one day, then soaked and disinfected with Erguotou, white vinegar, and salt, and washed manually with a small brush
4. Don't remember the Shenma Shrimp Yellow. While you enjoy it, you also enjoy its neighbor's shrimp gills and the dirt inside
5. A pot of fresh soup is very important for shrimp. Xinlan's homemade spicy beef paste, flavor, chili red oil, five-spice powder, combined with authentic spicy girls and soup, presents the perfect taste of shrimp.
6. Shrimp with perilla is the flavor of Hunan shrimp