Ingredients: black tiger shrimp 500g, black pepper 10g, oyster sauce 30ml, fish sauce 10ml, cooking wine 30ml, sugar 3g, garlic 4g, ginger 20g.

1, mince ginger and garlic. Shrimp back to shrimp line.

2. Grind the coarse black pepper into powder with a pulverizer, and mix the fish sauce, oyster sauce, sugar and cooking wine evenly to make a sauce for later use.

3. Take a clean and waterless wok, add a little more salad oil, heat it, add minced ginger and garlic, and fry it on low heat. Absorb excess water with kitchen paper towels and fry the shrimps on both sides until golden brown.

4. Pour in the coarse black pepper and stir fry, pour in the prepared sauce, and turn off the heat when the soup is sticky.

5, the black pepper sauce in the pot must not be wasted, put it on the shrimp after the plate, and every shrimp is firmly wrapped in a rich and spicy sauce!

Black tiger Xia

Also known as Penaeus monodon, it has a thick shell and a smooth body surface. Usually, its body color is alternately arranged by dark green, dark brown and khaki circular ribbons, and its feet and abdomen are pink or light yellow. Black tiger shrimp is the largest species in the genus Penaeus. The female is bigger than the male, and its body length can reach 25 cm.

The main producing areas are Vietnam, Thailand, Myanmar and so on. In southeast Asia. China doesn't have enough black tiger shrimp to eat every year, so it needs to be imported. For example, 70% of the total output of Vietnam and black tiger shrimp is supplied to the China market.