Ingredients: 400g river shrimp.

Accessories: Lotus leaf 100g

Seasoning: 40g soy sauce, 20g Chili powder, 3g salt, starch (corn) 10g, 3g monosodium glutamate, 30g ginger, 20g vinegar and 4g sesame oil.

1. Cut the back of Penaeus monodon, remove the sand intestines, wash, drain the water, put it in a pot, add salt and Chili powder, marinate for 5 minutes, add dry fine starch and soy sauce, and mix well;

2. Put the lotus leaf in a cage and smooth it, put the pickled spotted shrimp on the fresh lotus leaf and put it in a windmill shape, cover the cage, steam it over high fire and take it out;

3. Scrape the skin of ginger, wash it, put it on the vegetable pier and cut it into fine powder;

4. Add salt, monosodium glutamate, Jiang Mo, vinegar, soy sauce, sesame oil and chicken soup to the bowl, pour it into a small dish, and eat it with the spotted shrimp in a small cage.

Dry roasted Penaeus monodon

Materials:

1. 300g of spotted shrimp, 2. 3 shallots, onion 1 root, ginger 1 root, red pepper 1 root, 3. 1 tablespoon of white powder, 4. 1 slice of cream, 3 tablespoons of delicious dew.

Exercise:

(1) Remove the whiskers and feet of Penaeus monodon, cut the back directly to remove intestinal mud, drain the water and sprinkle with white powder, and fry over high fire for later use.

(2) Cut the material 2 into powder, stir-fry it with cream, and then add the shrimps made by 1 and stir-fry until the juice is collected.

I hope I can help you!