Spicy Shrimp is a famous dish with thick juice, strong spicy taste and tight and crisp meat. Let's not say the taste, it is the color of his red dragonfly that will make you want to stop.
Red and yellow peppers are seeded, go to both ends, cut off the middle fascia, cut the diamond segments
Shrimp open the back, pick the shrimp line, add a little salt, pickled wine for 10 minutes
Pepper section leaked seeds, rinsed with water
Heat the pot, pour the oil, heat to 70%, pour the shrimp
Remove, control oil, put oil on kitchen paper
Put the red and yellow peppers and dried chili sections into the oil pan and fry for about 1 minute. Look at the heat and prevent the red pepper from frying.
Remove and put on the kitchen paper to absorb oil
Sliced onion, ginger slice
Heat the pot, pour the oil, add the onion, ginger, garlic, star anise, stir-fry the aroma
Put in fried shrimp
Put in fried chili
Put the right amount of salt
Put 2 spoons of fuel
Put 1 scoop of Huadiao wine
Put half a spoon of white sugar
Stir-fried for a while, turn off the fire, pour the parsley
Heat the casserole on a fire and pour the fried shrimp into the casserole. Cover the lid, top a little vinegar on the edge, turn off the fire and serve on the table.
1, shrimp pre-treatment, open back, pickled, you can go to the smell. 2, the oil temperature is about 7-8% hot, put the shrimp, cover the lid to prevent smashing and scalding. 3, quickly stir-fry the pot, the shrimp does not lose the taste and toughness. 4, casserole in advance on the fire to heat, stir fry, pour into the casserole, cover the lid, a little vinegar on the side of the pot, you can fresh.