Changsha Shrimp

Name: Changsha Shrimp
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g crayfish; 20ml White wine; 1 tuo ginger; 1 head garlic; 20g Dried sea pepper; 5g pepper; 1 tablespoon Douban; 1 tablespoon Cooking Wine; 1 teaspoon salt; 1 teaspoon Chicken Bouillon Powder; 1 teaspoon Sugar; 1 Green onions; 2 teaspoons Thirteen incense

by anankitchen

4.6 (1)

Favorite

68

Difficulty

Easy

Time

1h

Serving

2

Taste shrimp Hunan specialty snacks, made of crayfish, spicy and delicious taste, spread throughout the country at the end of the 20th century, and become a classic snack at street beer stalls on summer nights.

Changsha Shrimp

1. Wash the crayfish several times with clean water and soak several times. After changing a few more times, add a little salad oil to it to more thoroughly let the crayfish spit out the trash in the stomach

2. Pour white wine to drunk all the shrimps. The purpose of adding wine is to make the inside of the shrimp have a uniform taste, because the shrimp is alive, it will continue to absorb the wine

3. Put oil in the pan and deep-fry the crayfish into the big red picture. The fried crayfish is the best one. Place the fried crayfish on the pan.

4. Add oil in the pan, saute the ginger garlic rice until fragrant, add the watercress, sauté the sea pepper noodles, pour the cooking wine

5. Add water to boil out the flavor of the fried condiments. After the water is boiled, add salt, MSG, sugar, chicken essence, and pepper to taste

6. Pour the fried prawns in, and after the prawns slowly collect the juice, you can start the pan

7. Add oil to the pan, and saute the dried sea pepper and Chinese pepper until fragrant

8. Pour the shrimp and stir fry, add thirteen spices, cooking wine, salt, sugar, and finally add the spring onions, stir fry evenly, and the pan will start.