The island is full of shrimps, inspired by the onion crayfish, using grass shrimp to make an onion and garlic, to the enemy crayfish. After the trial production is really good, and is favored by the family! The meat is full and fresh, and it is hygienic and nutritious.
Grass shrimp must be alive and washed for later use.
Prepare the onion, garlic, ginger, beer, beans and sauce.
The onion is made into two onion knots, and the rest is cut into chopped green onion. The ginger is cut into pieces and the garlic is chopped into a mud for use.
I like the Haitian soy sauce.
Cold oil under the hot pot, when the heat is 80%, put garlic, ginger and stir-fry.
Add two scoops of bean paste and continue to stir fry.
Pour the grass shrimp into the pan and stir well.
When the shrimp is red, inject beer.
Put some salt, sugar, and garlic in the pot and add the onion.
Burn for half an hour in medium heat.
Put the pot in the pan.
Sprinkle with chopped green onion.
Adjust evenly, and then inject a proper amount of oil into the pan. Add a proper amount of garlic when the oil is hot. Then pour it on the pot and serve.
The scallions and garlic shrimps are finished.
The taste is no less than crayfish!