material
Raw materials: Fugui shrimp 500g, green pepper powder 10g, red pepper powder 10g, garlic powder 10g, seasoning 10g, salt and pepper powder 5 g, Chili sauce 5 g and peanut oil 15g.
working methods
1, first wash the rich shrimp and chop off the shrimp whiskers;
2. Boil the oil in the pot, and fry the shrimp until golden brown with high oil temperature, about 2 minutes;
3. Heat the oil in the pot, saute minced garlic, minced green pepper and minced red pepper, add the fried plump shrimp and stir fry, then add the salt and pepper powder and Chili sauce, and pour the carved wine into the pot and stir fry evenly.
Happy tips
Carp itself has the function of washing water, and the edema of human body is mostly wet swelling except nephritis. Rice vinegar promotes diuresis. If you eat it with carp, the effect of eliminating dampness will be doubled.
Special tips
Don't stir-fry the fried rich shrimp in the pot for too long, so as not to affect the crispness of the shrimp shell.
Shrimp with salt and pepper
Recipe introduction
It's delicious. A fat shrimp, a cold beer, a Seto shrimp and a cold beer can only be enjoyed in summer.
material
Fu Gui shrimp (also called Pippi shrimp) 500g, 2 red peppers, 2 cloves of garlic, 2 teaspoons of salt and pepper powder (10g), Shaoxing wine 1 spoon (15ml), and 20ml of oil.
working methods
1. Cut off the sharp corners of the head and feet of Fu Gui shrimp, remove impurities, and rinse with running water. Wash red pepper and garlic and chop them separately.
2. Boil the water in the pot with high fire, add the fat shrimp and cook for about 3 minutes until it is half done, then drain it and set aside.
3. Stir-fry the oil (5ml) in the pot to 70% heat, add chopped red pepper and garlic to make it smell, and set aside.
4. Refill the wok (15ml), heat it to 70%, add the cooked chinese forest frog shrimp, stir fry for 4 minutes, add Shaoxing wine, continue to stir fry until the shrimp is dry, then add the fried pepper, garlic and salt and pepper powder, and continue to stir fry for 2 minutes.