How to make shrimp paste

1) Hoisin sauce is usually made from August to October every year. When making, select 10 pounds of shrimp skin (a kind of small shrimp) and wash it with water. Clean it, put it into a clean container, then add 3 pounds of refined salt, (you can add an appropriate amount of white wine and minced ginger) and lightly pound it with a mallet for a while, then seal it, and pound it again every day, wait half a month. After the shrimp paste is naturally fermented, it can be prepared and eaten. Shrimp paste can be made into a variety of flavors. It can be used with rice or shredded green onion as a dipping sauce with other foods such as steamed buns, pancakes, etc. It can also be used to season dishes such as shrimp paste tofu, fried shrimp paste chicken wings, etc.

2) Select 10 kilograms of fresh freshwater shrimp, remove debris, rinse and dry, put in a container, add 1 to 1.5 kilograms of salt, (appropriate amount of white wine, ginger slices, minced garlic, and pepper , mainly used to reduce fishy smell) close the lid and seal, and after more than a month, a light red, fragrant shrimp paste (called "Xiaozha" by Hubei people) will be ready.

How to eat: (authentic Hubei cuisine)

a) Take 5 tablespoons of "Shrimp Zha", add 3 tablespoons of rice flour, add chopped green garlic, salt, pepper, MSG and water ( One bowl) Steam over high heat for 20 minutes, take out and add sesame oil (those who like spicy food can also add some red oil). This dish is called "Steamed Shrimp".

b) Take 5 tablespoons of "shrimp sticks", add 1-----2 tablespoons of cornstarch, add chopped green garlic, salt, pepper, MSG, add water to make a paste, heat the oil in the pot until 7-layer heat, use a spatula to shape and fry until cooked. A "fried shrimp cake" can be tempting!