Chinese Risotto
1.
Head and shell the vannamei shrimp, peel off the shrimps, leave the shrimp heads
2.
Open the back of the shrimp to remove the intestines, clean it and set aside
3.
Carrot slices for later use
4.
Slice shiitake mushrooms for later use
5.
Slice bamboo shoots for later use
6.
Cut small cabbage and set aside
7.
Soaked black fungus, shredded and set aside
8.
Shredded pork tenderloin
9.
Put the shredded pork in a bowl, add some cooking wine, light soy sauce, sugar, white pepper, sesame oil and a little egg liquid, mix well
10.
Pour the shrimp into the bowl, add some starch and salad oil and mix well again
11.
Start the frying pan, pour the shrimp heads and fry the red shrimp oil, you can add some cooking wine
12.
Then add a proper amount of water and boil it into a broth
13.
Strain out the broth and set aside
14.
Raise the frying pan, add the marinated shredded pork and shrimp and fry until the color changes
15.
Set up a frying pan, add carrot slices and stir fry
16.
Add bamboo shoots and stir fry for a while, then add shiitake mushrooms and black fungus and stir fry together
17.
Finally add the cabbage, minced garlic and ginger and stir well
18.
Add some light soy sauce, salt
19.
Add some sugar and stir well
20.
Add the fried shredded pork and shrimp and stir well
21.
Add cooked shrimp head stock
22.
Prepare wet starch in advance, pour it into the pot to thicken, and drizzle with sesame oil
23.
Sprinkle with coriander and chives
24.
Stir fry evenly
25.
Prepare a bowl of hot rice
26.
Pour the fried ingredients on the rice
27.
Began to eat
Tips:
The original recipe is that all the ingredients must be oiled. I changed to the method of stir-frying. The principle is to put the ingredients that are not easy to cook into the pot and stir-fry first.
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