1. 1 box of frozen cooked shrimp (of course it’s more delicious to make with fresh shrimp, I’m a rookie first try with frozen shrimp, don’t laugh at me), pot under cold water, boil over high heat and remove it.
2. Surgery on the back of the shrimp and pick out the off-line, the shrimp will be more delicious.
3. Boil the mung bean sprouts with water, and put it on a plate for later use.
4. Put the shrimps on a plate and place around the mung bean sprouts.
5. Remove the oil, pour in appropriate amount of minced ginger and minced garlic, sauté on low heat, add appropriate amount of bean paste, Chinese pepper, and dried chili to fragrant.
6. Add appropriate amount of broth, boil over high heat, cover the pot and turn to low heat and cook for 15 minutes, use a tightly drained filter residue, add appropriate amount of salt and chicken essence to taste, pour in an appropriate amount of cornstarch water to thicken.
7. Pour the thickened soup on the shrimp, add the chili section, green onion, and fresh pepper in turn, boil a spoonful of high-temperature oil and pour it over. Serve.
Tips:For more detailed production process, please copy the following Youku video link address: http://v.youku.com/v_show/id_XMTUwODg0NDUzMg==.html
