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Spicy dry pot shrimp need: sweet chili sauce 30ml, garlic 8 cloves, ginger 5 pieces, white onion 1 section, 6 dry chili peppers, peppercorns 15 grains, 3 pieces of spices, 15ml of soy sauce, 15ml of high degree of white wine, 5 grams of sugar

Practice

Main ingredient: 250 grams of fresh shrimp

Chengdu Shangshangjia dry pot shrimp production steps:

Fresh shrimp washed and cut off the shrimp gun, shrimp whiskers, well drained. Garlic and ginger were cut into minced standby, shallots cut into thin julienne;

Pot add slightly more than usual frying oil to 3 into the heat, into the garlic, ginger, dried chili peppers, peppercorns, sesame seeds with medium heat to stir out the flavor, and then into the sweet chili sauce, into the medium-low heat to fry out the red oil;

3. pot of red oil, minced garlic slightly charred, then change to high heat, and then immediately into the shrimp to stir fry rapidly, and then immediately into the shrimp to quickly. Drizzle in white wine and soy sauce and mix well;

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4. Add sugar, drizzle in about 100ml of water, cover and simmer over medium heat until the water dries up, then sprinkle with shredded green onion and mix well.

Hints

1. sweet chili sauce to do this dish aftertaste will be relatively sweet, not as exciting as the hot sauce, of course, if you like heavy dishes, you can also use the hot sauce, or garlic chili sauce to do, but to master the degree of saltiness;

2. this dish into the garlic, ginger, dried chili peppers and peppercorns are more than both seafood fishy and can be very good to enhance the flavor, if you can not eat spicy, dried chili peppers and pepper. not spicy, dry chili and pepper can be less, but I still recommend adding more garlic and ginger, especially garlic! Add garlic stir-fried Chengdu on the good good dry pot shrimp flavor taste crispy, and the flavor is very fragrant, very authentic, and shrimp, sea fish, scallops, etc. is a perfect match;

3. Drizzle a little water to prevent sticking to the pot, and shrimp absorb the right amount of water taste will be crisp, do not add too much, as long as the bottom of the pot can be covered. If the shrimp portion is small, you can use white wine, beer instead, taste better;

4. green onions are easier to fry paste, so the last sprinkle to increase the aroma can be, before putting the minced garlic, minced ginger to remove the fishy flavor completely. Or cut the white onion into large sections to stir-fry together, and finally sprinkled with a moderate amount of cilantro is also good