Dry grilled shrimp has always been one of the most popular Chinese dishes in Taiwan Province Province and Japan. The sour, sweet, spicy and spicy taste really makes people fondle it. Especially the method is very simple. Just control the main axis of the sauce, and the rest can be adjusted slightly according to your own preferences. Such a delicious and classic dish, you should learn it quickly.

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Composition:

300 grams of shrimp

2 tablespoons rice wine

Jiang Mo 2 tablespoons.

1 teaspoon minced garlic

2 shallots

3 tablespoons ketchup

Spicy bean paste 1.5 teaspoon

Sugar 1.5 teaspoon

Water 100 ml

A little salt

Appropriate amount of white powder

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Method:

1. Wash and drain the shrimps first, add 1 tablespoon of rice wine and a little salt, grab it a little, and then put it in the refrigerator for 30 minutes.

2. After the shrimp is marinated, evenly coat it with a layer of white powder, and fry it in a pot until the surface is golden, about 5-6 minutes.

3. In the same oil pan, saute garlic, ginger and chopped green onion.

4. Next, stir-fry the spicy bean paste and ketchup in the pot for fragrance.

5. Boil water, 1 tbsp rice wine and sugar.

6. Cook the shrimps and chopped green onion in the pot before taking out, and drain the sauce slightly.

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skill

1. The shrimps in the second step don't need to be overcooked, because there is still temperature after cooking, and finally they will be cooked with sauce, so if they are overcooked, the shrimps may be overcooked, so pay special attention.

2. People who like to eat fermented grains can be placed in the fifth step.

3. The proportion of spicy bean paste and ketchup can be adjusted according to personal taste.