Raw materials: red shrimp, red colored peppers, scallions, garlic, oil, Meiji soy sauce, cooking wine, sugar, salt, pepper, chicken essence.

Practice:

1, the prawns clean. Shrimp should be the first knife to open the back, remove the shrimp line (that is, shrimp intestines), with cooking wine and moderate salt, pepper marinade (more than half an hour is best), you can also add chicken essence marinated together;

2, red colored peppers cut into small grains, shallots chopped minced, garlic finely chopped;

3, the pot to do the oil sautéed garlic minced;

4, pour out the oil and garlic minced, add cooking wine, soy sauce, salt, chicken essence, Sugar into a juice ratio of 6:4:1:2:1:1;

5, will be adjusted to the juice plus a little red pepper grains poured on the surface of the shrimp;

6, set the plate, the pot of boiling water (be sure to put the shrimp after the water boils) steamed for two minutes, out of the pot sprinkled with scallions can be.

Notes:

1. with the tip of a knife to cut off the shrimp tendons to prevent shrimp heat curl;

2. on the pot steamed with medium heat, pot open to medium heat, to prevent shrimp old;

3. steam time after the pot does not exceed three minutes, otherwise shrimp will become old.

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