Step one: clean it up.
Take the frozen shrimp tails out of the refrigerator and thaw them in cold water. After thawing, soak the shrimp tail in light salt water for about ten minutes, then put the shrimp tail in a basin and scrub it repeatedly under the faucet. When scrubbing, you can brush the belly part of the shrimp tail with a disposable toothbrush, which is where crayfish have long feet.
Because there is a lot of sediment in this place, it is not easy to clean it, so you must brush it more with a brush. After all, this is what we want to eat in our stomachs. After scrubbing, let it stand by for a while, and then rinse it with clean water as many times as possible. The purpose of doing this is to help remove the fishy smell on the shrimp tail, and also play a role in disinfection and sterilization. We all know how long crayfish are. The tail of crayfish is usually frozen for a long time, so it is not fresh.
Step 2: Give it a whirl.
After the shrimp tail is cleaned, add the required amount of cold water to the pot, then add the right amount of salt, a little vinegar and cooking wine, and then add some ginger slices. Cooking these things together can make the fishy smell of shrimp tails easier to remove. After the water in the pot is boiled, you can take out the shrimp tail for a while in about 2 minutes, and then continue to wash it with cold water. After the water is controlled to dry, add cooking wine and salt for curing 10 minutes or so.
Step 3: Prepare ingredients and condiments.
Prepare a white onion and cut it into pieces, about one centimeter each. Then there are 20 garlic cloves, some ginger slices, coriander, some peppers, two rock candy, 10 dried peppers, bean paste, appropriate amount of soy sauce, cooking wine and spicy hot pot bottom material.
Step 4: Heat the pan and cool the oil.
When putting oil, the amount of oil needs to be more than the amount used for cooking. After you put the oil in, stir-fry the prepared bean paste and hot pot ingredients in a low fire, and then stir-fry the dried Chili, dried red pepper, rock sugar, onion, ginger and garlic in the pot. After smelling the fragrance, you can add the shrimp tail and stir fry. After frying for almost two minutes, pour the soy sauce and cooking wine into the pot and continue to stir fry, then pour some water into the pot and simmer on low heat.
In this process, we can taste how it tastes, because the spicy taste of the peppers we buy in the market is not necessarily the same every time. So taste it when stewing, and you will know what it tastes like. You also need to control the amount of water yourself. You can turn off the fire when there is a little water left. Finally, put the cooked shrimp tail in the pot into the plate and sprinkle with coriander to decorate it, and you're done.