Materials?
Shrimp tail1-2kg
Red bean paste 1 spoon
A handful of pepper
Appropriate amount of dried pepper
Octagonal 1
2 pieces of cinnamon
4 fragrant leaves
Angelica dahurica 3 tablets
10 rock sugar
A small piece of hot pot bottom material
Four small pieces of onion
5 slices of ginger
Garlic 6 cloves
Half a spoonful of soy sauce
Soy sauce 1 spoon
1 spoon oyster sauce
Pepper 1 teaspoon
Chicken powder 1 teaspoon
Beer 1 bottle
Have you ever eaten the secret recipe of fried shrimp tail (private recipe) in the night market?
Prepare1-2kg frozen shrimp tail, add water, add a spoonful of salt to thaw it (salt can accelerate thawing and has sterilization effect), and then rinse it with clear water several times.
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Accessories: star anise, pepper, fragrant leaves, angelica dahurica, cinnamon, dried peppers, onions, ginger and garlic, the quantity of which is shown in the figure.
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In addition, prepare two spoonfuls of bean paste, a small piece of hot pot bottom material (any spicy hot pot bottom material can be used) and 10 rock sugar.
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Boil a pot of boiling water, boil the water into the shrimp tail, and take it out for two minutes. This step is to make the shrimp tail cleaner.
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Rinse both sides after taking out, and then dry the water. Be sure to dry it as much as possible, because it will be oiled later.
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Pour the right amount of oil into the pot, and the oil temperature will rise to 70% to 80% (slightly smoking). Pour the shrimp tail quickly, and simply turn the oil once to remove it (because the oil temperature is high, the shrimp tail must be as empty as possible).
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Leave the bottom oil in the pan, add onion, ginger, garlic and bean paste and stir-fry the red oil with low heat, and add bean paste and stir-fry until fragrant (avoid frying with low heat).
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Then add other spices (star anise, fragrant leaves, pepper, cinnamon, pepper, angelica dahurica) and crystal sugar, and continue to stir-fry to get the fragrance. At this time, the rock sugar melted to half.
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Pour in the shrimp tail, turn to high fire, stir fry quickly, so that the shrimp tail is heated evenly, and after the seasoning is fully wrapped, add beer. The amount of beer is appropriate to submerge the shrimp tail.
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Start seasoning: half a spoonful of soy sauce, one spoonful of soy sauce, one spoonful of oil consumption, one spoonful of white pepper and one spoonful of chicken powder. At this time, you can grasp the salty degree according to your own taste. In general, salt is not needed. Bean paste, including hot pot bottom material and soy sauce, is salty.
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Cover the lid, turn the heat down and let it stand for five minutes.
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Time is up, turn to a big fire, keep turning, and thicken the excess soup (don't dry it when it is thickened)
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Sprinkle some sesame seeds, decorate with coriander or chopped green onion, and serve on a plate.
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Tendons, delicious, spicy and delicious, and every shrimp tail is rich in soup … fragrance! Remember to collect a little, don't lose it!
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skill
1. Early thawing, cleaning, blanching and rinsing can effectively remove impurities, but don't rub too hard, it will wash off the shrimp yellow.
2. The step of oiling the shrimp tail is to make the shrimp meat more compact and elastic, but be sure to dry the water as much as possible and pay attention to safety. If you mind, you can skip this step, and the taste won't be too bad.
You don't need a drop of water for the whole journey. If you care, you can also use half beer and half boiled water, or use boiled water instead, but the whole beer tastes the best.
If you don't understand anything, you can leave me a message and I'll answer it for you. You can pay more attention and collect it. Thank you for your support!