Garlic on the back shrimp
By VicentaLakin
Recipe Recommendations
Steps for Garlic on the back shrimp
1
Fans use water for about half an hour.
2
Shrimp washes, takes a beard off. Shrimp's back is removed with a knife. Shrimp with a knife.
3
Soy sauce: a half-life + a little salt + one-quarter sugar + one-quarter spoon of white pepper powder + six spoons of fresh water to level... (all kinds of spices can be reduced by a population) garlic to scrape the skin back up. Oil boils, pours into two spoons of oil, boils to thirty-four percent of the heat, pours into garlic paste, then pours into the fixed sauce to turn into garlic juice, lays all the powdered paste on the plate, puts shrimp on the fans, and rubs garlic on the shrimp and on the powder.
4
Burn water in the pot, then put shrimp on the pan with 10 minutes of fire evaporation in the lid. Take out the steamed shrimp, spread the proper amount of onions, and put a large spoon of oil in the pot and burn it on the onions.Garlic on the back shrimp Make Tips
1. Scoring the shrimp meat a few times with a knife allows the sauce to penetrate better.
2. Since the shrimp I used were quite large, I steamed them a bit longer to ensure they were cooked through; if you use regular-sized shrimp, steaming for about 4 or 5 minutes should be enough.
3. Pouring the hot oil over the green onions at the end is mainly because I worry about the hygiene of raw onions; secondly, it also enhances the presentation of the dish.