Select 1 catty shrimp (a small shrimp) washed with water, into a clean altar, and then into the 150 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: 200 grams of shrimp paste

15 grams of dried chili pepper section

200 grams of shallots

200 grams of vegetable oil

Measurement:

Net pan on the fire, injected into the vegetable oil is hot, into the onion and chili pepper section stir-fried, and then adjusted into the shrimp paste, frying slowly over a small fire, to shrimp paste spit oil, you can eat on the table. Material: shrimp paste 200 grams

Scallion 50 grams

egg liquid 5

vegetable oil 100 grams

Method:

net pan on the heat, into the chili pepper section stir-fried, transferred to the egg liquid and shrimp paste, sprinkle some green onions before the pan, stir-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, peppercorns, dried red peppercorns, any amount of shrimp, depending on how much you want to eat:)

First of all, the shrimp to cut off the feet, pick the back of the sand line (I first scissors in the back parts of the openings, and then use a toothpick to pick it, which is a wear and tear job ah) in the water to clean, sprinkled with salt and pepper (I would have liked to use the pepper pickle, but this week did not go to Chinatown, the Chinese government is not the only thing that I want to use, but I do not want to use the pepper pickle, but I do not know how to use the pepper. (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 to make it more flavorful. 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 some 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.