Douchi shrimp

condiments

500g of fresh shrimp, broccoli 1.

Half a yellow pepper

condiments

3 cloves of garlic and 3 slices of ginger.

30g of dried lobster sauce, onion 1 root.

4 tablespoons (60ml) of yellow rice wine, 2 teaspoons (3g) of salt1.

Vegetable oil 1 teaspoon (5ml) yellow rice wine 1 spoon (15ml).

Light soy sauce 1 tablespoon (15ml) 2 tablespoons (30ml) of clean water.

Sugar 1/2 teaspoons (3g) salt 1/2 teaspoons (3g).

Douchi lobster step

1. First cut off the whiskers of the shrimp and the shrimp gun above the shrimp head with scissors (to avoid stabbing your hands when eating), and then cut off the shrimp mouth. Cut the shrimp from the head to the tail with scissors.

Cut the shrimp skin in the right direction, slice the shrimp meat along the shrimp back with a knife, and finally remove the shrimp line from the shrimp back with a toothpick.

2. Put the dried lobster sauce into a bowl and soak it in yellow wine for 15 minutes. Soak the lobster sauce until soft, pour out the yellow wine, rinse the lobster sauce with clear water and drain it for later use.

3. Break broccoli into bite-sized petals, cut off the thick skin with a knife and cut into strips. Pour the water into the pot to boil, and then add salt.

Blanch for 65438 0 minutes, then take it out and drain it.

4. Pour a little into the wok and heat it on medium heat. When the oil is 40% hot, stir-fry the lobster sauce, then stir-fry the minced onion and ginger, and immediately stir-fry the shrimps.

5. Pour the yellow wine, light soy sauce, clear water and sugar into the container and stir well, then pour into the pot, stir well and cover the lid. Simmer for 3 minutes on medium heat.

6. After opening the lid, add broccoli and yellow pepper slices, add salt and stir well, then turn off the fire and sprinkle with chopped green onion.