Five Jin prawns

garlic bulb

Jiangyikuai

Cong liangen

Salt arbitrary

Soy sauce 1 spoon

A handful of perilla

An octagon

A spoonful of oyster sauce

How many douchi?

Pepper according to personal preference

A piece of cinnamon

How to make shrimp tail with garlic?

Macrobrachium nipponense weighs 5 kg. Remove the head and feet, draw shrimp lines and open the back.

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Brush it clean with a small toothbrush. Shrimp is generally cleaner. Wash it once, and then wash it with clear water several times.

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Look, white shrimp belly.

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Wash ginger, garlic, perilla, star anise, onion and cinnamon for later use.

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Heat the big oil, add ginger, garlic, star anise and cinnamon until fragrant, pour in the washed and dried shrimp tail, and then watch it turn red slowly.

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The cold water is basically not covered with shrimp. Add perilla, lobster sauce, pepper (chopped pepper I put), oyster sauce, soy sauce and salt and boil.

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Five minutes later, it was delicious! Add onions according to your own preferences (I put celery leaves, because I am lazy, I don't want to buy onions), and then go out of the pot.

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Is it awesome?

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