Choose 1 kg shrimp skin (a kind of shrimp), wash it with clear water, put it in a clean jar, add 150g refined salt, pound it gently with a mallet, then seal the mouth, pound it again every day, and after15 days of natural fermentation, it can be prepared and eaten. Shrimp sauce can be made into many flavors. It can be used for cooking, eating with shredded onion dipping sauce and tortillas, and can also be used for seasoning dishes, such as tofu with shrimp sauce and fried chicken wings with shrimp sauce.

Next, I'll introduce you to the preparation methods of two different flavors of shrimp paste.

Ingredients: 200g of shrimp paste.

Dried Chili Festival 15g

200 grams of leek powder

Vegetable oil 200g

Method:

Clean the pan, heat it with vegetable oil, add minced chives and chillies, stir-fry until fragrant, then add shrimp paste, and fry slowly over low heat. Shrimp sauce can be served when it spits oil. Ingredients: 200g of shrimp paste.

50 grams of chopped green onion

Five kinds of egg liquid

Vegetable oil100g

Method:

Heat the wok, stir-fry the peppers until fragrant, add the egg mixture and shrimp paste, sprinkle some chopped green onion before taking out the wok, and stir-fry until cooked.

Note: Crab sauce, like shrimp sauce, is also the favorite of fishermen in Jinbin area.

Method for making chilli shrimp

Ingredients: ginger, garlic, Chili, dried Chili and shrimp, depending on how much you want to eat:)

First, cut off the whiskers of the shrimp, pick off the sand line at the back (I cut off the back part with scissors first, and then pick it with a toothpick, which is a polishing job), wash it with clean water, sprinkle with salt and pepper powder (I originally wanted to pickle it with salt and pepper, but I didn't go to China this week, so I can only use the existing materials at home), and marinate it for 20 minutes. Shredded ginger and garlic can be more. Put more oil in the pot and heat it to 60%, that is, when there is smoke on the oil surface, add ginger, garlic, pepper and dried pepper in the pot and fry until the smell is good, then pour the shrimp into the pot and fry. It's really cool to watch the shrimp turn red slowly, because it smells so good. How deep-fried the shrimp is up to you, because some people like crispy skin and others like tender meat. I like the central states.