Braised Xiaohe Shrimp in Spicy Pot

The Xiaohe Shrimp produced by this method is also very delicious. The shrimp is tender and juicy, and the Sichuan flavor is spicy. Although it lacks the fragrance of shrimp, it adds some flavor of Sichuan and Chongqing, and it tastes delicious one after another.

1. Rinse the flowing water and control the water for later use.

2. Heat oil in a pan, add Pixian bean paste and a chafing dish bottom material, stir-fry red oil, and then add star anise, pepper, pepper, fragrant leaves, pepper, onion, ginger and cooking wine. Stir-fry for a while, add water to boil, cook for a while, remove the residue and use the water for later use.

3. Boil the prepared river shrimp in the feed water pot for 5 minutes, and then take it out. Friends who like to eat heavier taste will soak the shrimp in it for a while after the feed water is cold, which will make it more tasty.