material

Shrimp, ginger, onion, salt, cooking wine

working methods

Step 1: Get some onion Jiang Shui. It's simple. Slice ginger and shallots, and then beat them with the back of a knife. Why did you smash it? Because the juice can only be released after flattening, and a better deodorization effect can be achieved. Well, put it in a bowl and flatten it, then add a little water, and then throw the chopped ginger and onion in and rub it with your hands to make the juice better integrate into the water. Why do you want to blend into the water? Well, because this water is the key, it is used to add it to shrimp paste to enhance the flavor and remove the fishy smell. Of course, after learning the method of onion Jiang Shui, you can also use it to pickle fish and other ingredients with strong fishy smell.

Step 2: Chop the shrimp paste. Wash and drain the quick-frozen shrimps after thawing (not drained, but squeezed by hand). Then, the fierce one came again and continued to beat it flat with the back of the knife (well, if you have a grudge against this dish, you must beat it flat and then beat it flat). It's not a one-time beat, but a small number of shots in batches to make you play evenly ~

Step 3: Chop back and forth a few times with a knife, and chop the large particles, but not too much. It is best to keep the shrimp paste in a granular taste ~

Step 4: Then put the shrimp paste into the wok, add a little salt in turn, grab a little cooking wine evenly (if you add some chicken powder, the taste will be better, you can do without it), then pour in the onion Jiang Shui and stir well. Every time you add it, you should grab the shrimp paste and drip it into the basin to absorb it, and then add it. Finally, add a little cornstarch and mix well. Continue to grab the shrimp paste and beat it for twenty or thirty times to make it bounce. Hmm.

Step 5: Finally, you can use chopsticks or knives and forks to pull the mashed shrimp paste into the pot, just like a hot pot restaurant, which doesn't need any shape, or it has to be round if I pay more attention to shape. Shrimp sauce is sticky and difficult to shape. Therefore, the key is to prepare a bowl of water, and your hands should be slightly wet in advance to catch shrimp sauce.