Fanhe

Most of the current seafood recipes are more form than content, and the taste is lackluster. Today, the shrimp I made Fiona brought brings a new way to eat it! There are also rice wine and distilled grains for seasoning; at the same time, cooking is done in a dry pot; the fermentation of alcohol locks the wine in the shrimp; the sweet and sour taste, the chewy taste, and the fresh aroma of the wine sublimate the taste of the whole dish !

By food link [official certification of beans and fruit foods]

Ingredients

Black tiger shrimp 500g green onions, a little ginger, a little garlic, a little Pixian Doubanjiang, a spoonful of soy sauce, a spoonful of rice wine, a spoonful of fermented wine grains, a spoonful of white pepper, a little salad oil, a spoonful of salt, a spoonful of sugar, a spoonful of vinegar, a spoonful of water and half a cup of cooking steps

1.Choose larger black tiger shrimp.

2. Open the back and take out the shrimp threads

3. Cut off the shrimp legs

4. Prepare five seasonings: soy sauce, tomato sauce, rice wine, fermented glutinous rice, Pixian Doubanjiang.

5. Mix one teaspoon of each spice into a bowl of juice, then add half a cup of water and stir evenly.

6. Put 2 teaspoons of salad oil in the pot, heat it until the oil pot smokes slightly, add the black tiger shrimp, fry until both sides change color, about 6 years old, and take it out.

7. Place the shrimp on oil-absorbing paper to absorb excess oil.

8. Put a little base oil in the pot, add onion and ginger into the hot pot and saute until fragrant.

9. Pour the freshly prepared juice into a bowl of juice

10. Slowly cook the shrimp, add half a teaspoon of salt, a teaspoon of sugar, half a teaspoon of white pepper and 1 tablespoon balsamic vinegar. Remove from heat and drain.

1. Place the prepared black tiger shrimp on a plate, sprinkle with some spring onions, and pour the soup in the pot.

Tips

Rice wine and fermented glutinous rice wine can make the shrimp taste better and richer!

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