Beer Shrimp Tail
1.
The best thing for my family to eat is to buy such small green prawns, which look relatively small and have no meat. In fact, they have more meat than red prawns and lighter than red ones, which is very cost-effective.
2.
Just remove the head of the shrimp and the shrimp thread inside the tail must be removed
3.
Wash it with salt first and then use a brush to clean the dirty place.
4.
Boil the water in the pot, pour in the cleaned shrimp tails, pour in a small amount of cooking wine and wait for the color of the shrimp tails to turn red, then take it out and wash it again and then drain the water
5.
Prepare the ingredients garlic ginger pepper and chili sauce without cutting too finely
6.
Heat the pot and pour in the salad oil. Pour more oil or it will not taste good. When the oil temperature reaches about 200 degrees, pour the shrimp tails in directly.
7.
It has a faint burnt scent {Don't burn the shrimp tails}, then add garlic, ginger, chili sauce, salt, pepper and white sugar light soy sauce
8.
Then pour a can of beer 500ml. {How much beer you pour depends on how many lobsters you put in. It’s not fixed. Here is three catties of crayfish. It’s only 1.5 catties after turning around.} Almost soak up the beer. } Add chicken essence and spicy fresh to serve
9.
You can taste this when you are done, not lose to Xuyi spicy crayfish
Tips:
If you still like the old saying, pay attention to it. I will teach you more new products and new dishes in the future. Thank you
