Practice:

(1) shrimp clean, remove the head, remove the mud intestines, cut off the whiskers and feet;

(2) put oil in the pan, heating until the oil is hot when the shrimp into the pan, the oil up to the high temperature to the heat, frying to the bottom of the red (or yellow) when the turn over, continue to fry in medium heat;

(3) the other side is almost red (or yellow), put a variety of seasonings: salt, soy sauce, pepper, pepper, sharp chili peppers, onions, garlic, cooking wine, vinegar, soup

(3) the other side is almost red (or yellow) when put a variety of seasonings: salt, soy sauce, pepper, pepper, sharp chili peppers, ginger, garlic, cooking wine, vinegar, add broth, cover the stew;

(4) to the juice is almost dry, add green onions, and change the heat to collect the juice, serve.

Some people say that this dish is similar to spicy crayfish, from the surface is indeed similar, but the practice is very different from spicy crayfish.

First of all, from the ingredients, spicy crawfish looks very rich, chili, pepper, garlic, etc. There is a big plate, lobster also with the head, eat very inconvenient. And braised shrimp balls fried out very clean, in addition to go to the head and tail of the shrimp body, the rest is garlic, a red and white is very eye-catching.

The flavor of braised shrimp balls is also very fresh, not as exciting as spicy crawfish, go to the head and tail of the lobster body to eat up very convenient, do not need to get down and dirty. In addition to the strong garlic flavor, there is also the fresh aroma of its own fried, feeling very unusual.