Salt and pepper shrimp raw materials: 500g shrimp, 5g spicy, rice wine 1 spoon, 30g tapioca starch, more than half of pepper, and appropriate amount of garlic. Practice: 1, clean the shrimp, remove the shrimp intestines, and clean continuously; Wash pepper, cut into small pieces, peel garlic and chop it; 2. Put the shrimps into the pot, add rice wine and stir well, then add cassava starch and stir again until each shrimp is evenly coated with cassava starch; 3, put a little oil in the pot, until it is 50% hot, put it into the fish paste with slow fire, fry until golden brown, and then pick up the fish paste for later use; Then add some oil, increase the fire until the oil is about 70% hot, add shrimps and fry until the shrimps turn bright red, then take out and control the oil to dry, without pouring oil out of the pot; 4. Throw away the oil pan, heat it, put it in the shrimp, sprinkle it with spicy stirring, then add the minced pepper and fried garlic, and stir it twice to get out of the pot.

Chopped Pepper Eggplant Mixed with Shrimp Ingredients: one eggplant, one pepper, appropriate amount of fresh shrimp, one garlic, appropriate amount of turquoise yellow pepper, appropriate amount of yellow pepper hot sauce, appropriate amount of Lee Kum Kee cold sauce, a little salt, appropriate amount of sugar, appropriate amount of white pepper and appropriate amount of sesame oil. Practice: 1, prepare all the food. 2. Wash the fresh shrimp, remove the shell and remove the shrimp line in the middle piece. 3. Cut the eggplant in half, shred the pulp, shred the pepper, chop the yellow pepper, and leave one end of garlic. 4. Add a proper amount of salt to the cut eggplant. 5. After stirring and curing for about 20min minutes, eggplant will become moderately loose. 6. Heat oil in the pot, add minced garlic and yellow pepper, and add shredded red pepper to stir fry. 7. Add fresh shrimp and a little salt and fry until the shrimp is opaque. 8. Pour the fried shrimp and pickled eggplant into the cold dish bowl. 9. Add 2 tablespoons yellow pepper hot sauce, appropriate amount of Lee Kum Kee cold sauce, 1 tablespoon sugar and sesame oil and mix well.

Ingredients of fish sauce: 1 fish, appropriate amount of oil, appropriate amount of onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of steamed fish drum oil, appropriate amount of rice wine, appropriate amount of cassava starch and appropriate amount of sugar. 1. Raw material: one fish with skin, and auxiliary materials: ginger, onion, garlic and dried pepper. 2. Slice the fish obliquely, mix the cut fish with cooking wine, salt and cassava starch, and marinate for 30 minutes. 3. At the same time, cut the seasoning for later use. 4. boil a pot of water. 5. Put the fish in the pot, cook for more than ten seconds, and then sprinkle. The whole cooking process is very short, about 1min. 6. Cook until the color fades, pick it up and put it on the plate. 7. Take a pot, add vegetable oil, add all seasonings, ginger, garlic, onion and dried Chili, and stir-fry with slow fire. 8. Add a proper amount of steamed fish drum oil and half a teaspoon of sugar, and the juice is ready (you can also put oil consumption and soy sauce instead of steamed fish drum oil). 9. Pour the prepared sauce on the fish and get some fresh onions. Stir it while eating. It is salty and slightly spicy. Very delicious.