Chinese Food
Spicy shrimp with skin
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One of my mother's favorite dishes. I used to eat too much in Daya Bay. I really think seafood is too much trouble. What impresses me most is this sentence - it turns out that it's not for eating. It's estimated that the seafood is eaten too much. It's numb. It's also salvaged. Chinese people are good at eating. Willful.
Cooking ingredients
Cooking Steps
Step1:Wash shrimps with skin. Vinegar wine sugar soy sauce 2-3-3-
Step2:Star anise, cinnamon, Xiangye, pepper. A little Douch
Step3:Ginger, garlic, onion. Dice
Step4:Hot pot, cold oil, fried seasoning. You need to smel
Step5:Fragrant rice with Pixian bean paste. Stir fry the red oil and put in a little seafood sauc
Step6:Stir fry the sauce and garlic until fragrant. Add the onion. Stir fry until fragrant.
Step7:Pour in the shrimps. Stir fry. If you want the shrimps to be crispy, you need to fry them first and twic
Step8:It's nourishing. It's like sunbathing. Pour in the mixed sauc
Step9:You can put the juice in a dish. When there is a lot of juice, you can put some potatoes. Carrots, lotus root slices. It's also more delicious. Good luc
Step10:There are a few left. I put the wings of Orleans chicken. Cumin. Five spices marinated all afternoon. The oven is 230 degrees. Bake for 30 minutes.
Cooking tips:I don't pay much attention to it. It's just enough flavor. It's hot enough. You can put pepper. It's hot and sour. It's hot and big. If you want shrimps crispy, you'd better fry them in the pot. Take it out once in the second. There are skills in making delicious dishes.
