Spicy stone pot big head shrimp
Ingredients: cooking wine,green onion,ginger,sugar,garlic
Recipe Recommendations
- cooking wine two spoonfuls
- sugar half a spoonful
- garlic appropriate amount
- ginger appropriate amount
- green onion appropriate amount
- super spicy
- fried
- ten minutes
- simple
Steps for Spicy stone pot big head shrimp
1
I love spicy food, so almost every meal cannot be separated from peppers. This dish is quite appetizing today. It's very delicious.. Buy about a pound of giant shrimp, wash it, and cut off the tip of the beard and mouth. The yellow on the head of the big-head shrimp is extremely delicious ~~
2
Use the following three sauces for sauces. I think it tastes good.
3
Li Kum Kee's garlic chili sauce, 1 spoonful of Korean red chili sauce, 1 spoonful of Sichuan Laohui's red oil bean paste, 1 spoonful of cooking wine, 2 spoonfuls of sugar, and 2 spoonfuls of sugar, mix well. Because the hot sauce is salty, there is no need to add salt throughout the process
4
If you can eat spicy food, you can add some dry red peppers. Chop minced garlic, minced ginger, and chopped green onion well. (I like to eat spicy flavors, you can pepper)
5
Take a bite of the stone pot. If you don't have a stone pot at home, an ordinary frying pan will do. The biggest advantage of stone pots is their excellent insulation. Food doesn't get cold easily in winter.
6
Heat the pan and pour the oil. Add pepper and ginger, garlic and pepper and saute until fragrant.
7
Then pour in the shrimp. Use chopsticks to flip it a little. Then pour in the mixed chili juice. This dish does not require salt. Because the salty taste of the three peppers is enough. Turn the shrimps in the stone pot appropriately. Make the taste even. Turn the fire to a low level at this time. Because the stone pot has a very strong heat retention property, a small fire is enough
8
You can cover and simmer the soup until it thickens and only a little remains. Put some chicken essence in it. Then you can sprinkle with chopped green onion and serve out of the pan.