Shrimp sauce is a sauce made from shrimp. The production of seafood sauce is generally in August to October each year, because this time the shrimp more and flavorful. Production, choose 10 pounds of shrimp skin (a small shrimp) washed with water, into a clean altar, and then into the 1500 grams of refined salt, with a mallet gently pounded a few times, and then seal the mouth, and then pounded once a day, and so on 15 days of shrimp sauce natural fermentation, you can modulate the food. Shrimp sauce can be made into a variety of flavors. Can be used for rice, can also be used to shredded green onions dipped in the sauce with tortillas to eat, but also can be used for the flavor of the dishes, such as shrimp sauce tofu, fried shrimp sauce chicken wings and so on.

Here are two different ways to make shrimp sauce.

Raw materials: shrimp paste 200 grams of dried chili section 15 grams of shallots 200 grams of vegetable oil 200 grams

Methods:

Net pan on the fire, injected into the vegetable oil is hot, into the shallots and chili section stir-fried, and then adjusted into the shrimp paste, with a small fire and slowly deep-fried shrimp sauce to be shrimp paste when the oil spit out, it can be on the table to eat. Material: shrimp paste 200 grams of shallots 50 grams of egg liquid 5 100 grams of vegetable oil

Method:

Pan on the heat of the net pot, into the chili pepper section fried incense, adjusted to the egg liquid and shrimp paste, sprinkle some chopped onions before the pan, fried that is complete.

Note: Crab sauce and shrimp sauce is the same method of production, also for the Jinbin area fishermen loved.

Spicy Shrimp

Materials: ginger, garlic, pepper, dried red pepper, shrimp any amount, depending on how much you want to eat:)

First of all, the shrimp to cut off the beard feet, pick the back of the sand line (I first scissors in the back parts of the openings, and then use a toothpick pick, this is a wear and tear ah) in the water to clean, sprinkled with salt and pepper (I was going to use the pepper pickle, but this week did not go to Chinatown, and I was not in the water). (I wanted to use salt and pepper, but I didn't go to Chinatown this week, so I didn't buy any, so I had to use what was available at home.) Marinate for 20 minutes, shred ginger, mince garlic, and add more garlic for flavor. Oil in the pot, oil more to put a little, burned to sixty percent hot, that is, smoke on the surface of the oil, the ginger, garlic, pepper, dry chili peppers and fried in the pot, out of the flavor of the shrimp poured into the shrimp to stir-fry, looking at the shrimp slowly turning red process is really cool Oh, because too fragrant, as for the shrimp to stir-fry to what extent depends entirely on your own, because some people like to eat crispy shells have people like to eat tender meat, I like the middle state, hey, ok, I like the middle state, hey, I like the middle state, I like the middle state, I like the middle state. I like the middle state, hey, ok, watch the fire, out of the pan.