Chinese Food
Shrimp in dry pot
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In recent years, I've suddenly loved fish and shrimp. I've done it many times. But I can't get tired of it. I can also buy ordinary shrimps or fresh shrimps. I just need to go to the head and shell to go to the shrimp line. It's hot in summer. But we Sichuan people love a pot of hot dry pot.
Cooking ingredients
Cooking Steps
Step1:Remove the head, shell, thread and wash the shrimp. Ginger. Sliced garlic. Sliced pepper. Chopped shallot. Sliced potato.
Step2:Cut the shrimps into small shrimps (if you buy shrimps, you don't have to cut them. I use the big shrimp here). Put in the rapeseed oil, cooking wine and salt and marinate for at least ten minutes.
Step3:Stir fry the oil in the hot pot with ginger, onion, garlic and green peppers for a while. Put in bean paste, old Ganma sauce, dried peppers, and fried peppers.
Step4:Stir fry the potatoes until they are broken.
Step5:Put in the marinated shrimps and stir fry them evenly. Put in cooking wine and stir fry until the color changes completely. Add salt, chicken essence and sugar according to the taste.
Step6:When you buy a new plate, hurry to take a picture - do you want to eat it?
Cooking tips:When marinating shrimps, rapeseed oil is used to make shrimps deodorize. You can also add some pepper (if you like) to make them delicious.
