When mentioning seafood, people think of the delicious taste of prawns. There are many ways to prepare prawns. Some people may say that boiling them is the most nutritious way to prepare prawns. Of course, we cannot deny this statement, but for some modern young people, boiling them tastes a little bland. Many people I prefer the spicy taste to be more enjoyable. Therefore, spicy shrimp has become a favorite way of eating for many people. It tastes spicy, crispy and delicious, and the more you eat it, the more you enjoy it.

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Spicy shrimp is brightly colored and has a strong spicy taste. It is a classic Sichuan dish of Chongqing style. The spicy flavor comes from the aroma of stir-fried dried chili pepper segments. Some people will also add some condiments such as spicy sauce, but the dry spicy flavor alone is not enough. The umami flavor of the shrimp must also be highlighted. The spiciness must be natural, and Don't overshadow the guest. In other words, this dish must be a perfect fusion of the deliciousness and spiciness of shrimp to be considered complete. Today I will share with you how to make an upgraded version of spicy shrimp: "Add one more thing, it will look good, be classy, ??and you will enjoy it."

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How to make spicy shrimp: 1. After cleaning the fresh prawns, cut off the shrimp whiskers, use a shrimp gun, open the back of the shrimp with a kitchen knife, take out the shrimp lines, and clean them. 2. Put the processed shrimps into a basin, add an appropriate amount of salt, marinate in cooking wine, green onions, and ginger juice until they are fragrant. Use clean gauze to absorb the water. 3. Pat the dried shrimps with dry starch, heat the oil in a pan, add the prawns to 60% heat and fry until they change color and mature, take them out, continue to raise the oil temperature to 80%, quickly add the prawns and fry again until the shrimps are cooked. When the shell is crispy, take it out to control the oil and set aside. 4. Leave the bottom oil in the pot, turn on low heat, add garlic, ginger, garlic, dried chili segments and stir until fragrant, add Huang Feihong crispy pepper, drizzle a little red oil in an appropriate amount, add fried prawns, sprinkle with pepper salt, chopped green onion Remove from pan and plate.

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We added Huang Feihong crispy pepper to make this dish more unique. Huang Feihong crispy pepper is made from small chili peppers, paired with crispy Shandong peanuts, and sesame seeds. It is made through multiple processes. It is crispy, fragrant and has a unique flavor. Its addition makes this dish more distinctive in terms of appearance and taste, and the entire dish is more upscale.

Production key: 1. Cut the backs of the prawns one by one and take out the shrimp lines. The purpose of this treatment is to make them more flavorful during the pickling process; 2. Coat them with dry starch and fry them. Prerequisites for crispy spicy shrimp; 3. Stir-fry onion, ginger, garlic, and dried chili pepper to taste, then pour in the fried crispy prawns, then add the crispy chili pepper, add Sichuan peppercorn salt, stir-fry quickly and evenly cook, the time is not enough Too long, otherwise both the color and crispiness of the dishes will be greatly compromised.