Shrimp: 500g, garlic: right amount, red pepper: right amount, sesame oil: right amount, Chaozhou Chili sauce: right amount, Chili oil: right amount, soy sauce: right amount, American soy sauce: right amount, vinegar: right amount, coriander: right amount, Erguotou: right amount, minced garlic: right amount,

Menu function:

Chef's recipe from Guangzhou Xinchao Building Xiao Yongwen: Shrimp with pickled peppers is eaten raw, and the meat is extremely tender and elastic. The crystal clear prawns, after being drunk in Erguotou, exude a rich bouquet, which is intoxicating just to think about it! Highlight the texture of fresh shrimp with garlic, coriander, soy sauce and other seasonings! After the pickled prawns are frozen, the meat is firm and crisp, and there is no fishy smell at all. The more you eat, the more addictive you are! I can't stop! In addition, Chaoshan people are used to putting a plate of white vinegar when eating. White vinegar can not only sterilize, but also soften calcium and promote digestion and absorption. Unfortunately, people with a bad stomach can't eat more.

Manufacturing step (3)

2. Open the back of the fresh shrimp and take out the shrimp line and sausage for later use;

3. Mix Meijia soy sauce, soy sauce, garlic, red pepper, coriander, minced garlic, Erguotou, sesame oil, Chaozhou Chili sauce and Chili oil into juice and pour it on the shrimp;

5, plastic wrap sealed frozen 15 minutes, and then take out, garlic vinegar and Chaozhou hot sauce mixed into seasoning dishes, you can eat.