Fresh jiujiexia 500g

2 tablespoons (30g) of slightly crushed dried chillies.

Zanthoxylum bungeanum 1 tablespoon (15g)

Minced garlic 1 tbsp (15g)

Shredded ginger 1 tablespoon (15g)

Hot sauce 1 tablespoon (15g)

Celery grains 1 tablespoon (15g)

2 tablespoons of yellow rice wine (30ml)

White pepper 1 teaspoon (5g)

2 teaspoons of starch (10g)

White sugar 1 tablespoon (15g)

Salt 1/2 teaspoons (3g)

Light soy sauce 1 tablespoon (15ml)

2 tablespoons Zhenjiang balsamic vinegar (30ml)

Scallion 1 tablespoon (15g)

Sesame oil 1 teaspoon (5ml)

Oil 1 bowl (250ml actual consumption 50ml)

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.

Tips

Nine-node shrimp needs to be cut off in advance from the whiskers, feet and the tip of the mouth, and cut off from the back with scissors to remove the black gut.

When frying shrimp, you should turn it as little as possible, so as not to stir the shrimp and affect the appearance. Professional chefs generally use the skills of "pushing spoon" and "tipping spoon", which is for this reason.