Stir-fried shrimp is a famous local dish with good color and flavor, belonging to Sichuan cuisine. The shrimp skin of this dish can be eaten directly, and it is tender on the outside and delicious. Remove the head, whiskers and feet from the shrimp and drain the water; Stir-fry shredded ginger, garlic and dried Chili for a while when the oil is warm, and add the cleaned shrimp; When the edamame is fried and cooked, the taste will be crispy, and the shrimp will be fried until the red shrimp oil is produced; Pour a little peanut oil after discoloration: add fried edamame and shrimp and stir-fry for a while, add a little soy sauce, sugar, a little cooking wine and chives, stir-fry evenly and then serve.

Dry stir-frying is a very common practice in Sichuan cuisine. As long as the ingredients are slowly fried with oil, a special smooth and tender fragrance is derived, which is fresh and refreshing.

1, remove the head, whiskers and feet of the shrimp, and drain the water;

2, from the oil pan, the amount of oil is slightly more, when the oil is warm, stir-fry ginger, garlic and dried Chili for a while, and add the cleaned shrimp;

3, the edamame is fried and cooked, the taste will be crispy, and the shrimp will be fried until the red shrimp oil is produced;

4. Pour a little peanut oil after discoloration:

5. Add fried edamame and shrimp and stir-fry for a while, add a little soy sauce, sugar, a little cooking wine and chives, and stir well to get out of the pot.

Tips

In this way, the shrimp skin can be eaten directly, and it is tender outside and tastes first-class.

This approach seems simple, but in fact, it is difficult to control the temperature. Be patient and keep stirring.