material
Shrimp with nine knots and shredded ginger
method of work
1. Boil the water.
2. Put the ginger in and get out of here.
3. Pour in the washed shrimp, cover it and keep it stuffy for a while until the shell turns red.
Adjust the time of cooking shrimp according to the size of shrimp. The bigger the shrimp, the longer the cooking time.
Practice 2, shrimp with garlic and tomato sauce
material
Six nine-section shrimps, 2-3 small garlic, onion, cooking wine, fish sauce, chicken essence, salt, oil and sugar.
method of work
1. Wash the nine-section shrimp, chop off the head, cut off the feet for later use, chop up the garlic and onion for later use.
2. Add shrimp and 1 teaspoon cooking wine to cut the fragrance on both sides after the garlic is fried in the pan.
3. Cut to 78% maturity, sprinkle with fish sauce, half a bowl of tomato juice, a little water, a little salt, a little chicken essence and (black pepper) a proper amount of sugar, stir-fry and stew evenly 1-2 minutes until the shrimp is tasty.
4. Sprinkle chopped green onion and stir well to turn off the fire.
Method 3: Fried nine-section shrimp with black pepper sauce.
material
Seven nine-section shrimps, garlic, coriander, oil, sesame oil 1 spoon, half a teaspoon of fish sauce, 2 tablespoons of soy sauce, appropriate amount of black pepper, water, sugar and cooking wine.
method of work
1. Wash the shrimp and chop off the head, unplug the shrimp intestines and cut off the feet for later use. Chop garlic and coriander.
2. A little oil, sesame oil 1 teaspoon, 2 teaspoons of soy sauce, half a teaspoon of fish sauce, a little water and black pepper are mixed and stirred evenly for later use.
3. Soak the shrimps in oil for a while, and pick up the dried oil for later use.
4. Leave a little oil in the pot, add garlic, stir-fry shrimp and a little cooking wine for a while, then add the prepared black pepper juice and stir-fry until the tasty juice is dried, then sprinkle coriander and stir-fry a few times.
Practice 4, Sichuan spicy nine-section shrimp
material
500g of fresh nine-node shrimp, 2 tablespoons (30g) of slightly crushed dry pepper, pepper 1 tablespoon (15g), garlic 1 tablespoon (15g), shredded ginger 1 tablespoon (15g) Celery grains 1 tbsp (15g), rice wine 2 tbsps (30ml), white pepper 1 tsp (5g), starch 2 tsps (10g), white sugar 1 tbsp (15g). Light soy sauce 1 tablespoon (15ml), 2 tablespoons of Zhenjiang balsamic vinegar (30ml), shallots 1 tablespoon (15g), sesame oil 1 teaspoon (5ml) and oil 1 bowl.
method of work
Put the fresh nine-node shrimp in a bowl, add yellow wine and white pepper, mix well, marinate for 10 minute, drain and mix with dry starch.
When the oil in the frying pan is heated to 40% heat by medium heat (you can feel the slight heat when you put the oil pan on the back of your hand), add the marinated nine-section shrimp, stir-fry until the shrimp turns red, and immediately remove and drain the oil.
Leave 2 tablespoons (30ml) of base oil in the pot, saute dried Chili, pepper, garlic, shredded ginger and celery, add Haoji Tianfu Sanbao Chili sauce and stir-fry for 3 minutes, and stir-fry the fragrance and red oil.
Put the fried shrimp in the pot, stir in soy sauce, salt, white sugar and Zhenjiang balsamic vinegar, and pour a little boiling water along the edge of the pot. Simmer over medium heat for a while. When the soup is thick and the water is basically dry, sprinkle with shallots and pour sesame oil.