1. Wash the shrimp. If it is not treated shrimp to open the back first, to shrimp line (that is, shrimp intestines), with cooking wine and moderate salt marinade (more than half an hour is best), you can also add chicken essence with marinade.

2. will be smeared with garlic to fill in the shrimp belly, plate, boiling water (water boiling and then on the heat) steamed for two minutes.

3. pot of hot oil, according to taste, add the appropriate amount of soy sauce, pepper, pepper, chili oil, and then the rolling oil evenly poured on the shrimp in the plate, the hot oil will be the garlic flavor further brought out.

The key to this dish is garlic, so I'm not just lazy with bottled garlic paste to wipe the shrimp belly, but also with fresh garlic cloves into the garlic paste into the oil inside the frying garlic and then poured on the shrimp, to ensure that the garlic full of incense.

Tips

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

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

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

The difficulty of this dish is the "golden garlic" production, garlic inside the garlic glue is easy to fry black, soak off will improve. If you are in a hurry, you can soak it in boiling water for a few minutes and then fry it. When frying, it should be done on low heat, otherwise it will be easily battered. Golden garlic and silver garlic ratio is 2:1, mainly rely on the golden garlic to enhance the flavor, so be sure not to cut back on its production of yo, otherwise the dish will be greatly reduced.