Huakai Fugui Shrimp

Name: Huakai Fugui Shrimp
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: 10 shrimp; 2groups Rice noodles; 1 head garlic; Small half Red pepper; Some chopped green onion; Some salt; 1.5 spoons Steamed Fish Soy Sauce; 2 teaspoons Sugar; Some Cooking oil; 1 spoon Cooking Wine

by Sago Fiona

4.8 (1)

Favorite

Difficulty

Hard

Time

5m

Serving

3

The New Year is approaching, entering the twelfth lunar month, not far from the New Year. Especially after Laba, the flavor of the New Year will become stronger. During the New Year, the most important thing is the New Year’s Eve dinner on New Year’s Eve. Shrimp, fish, meat and dumplings are the most basic New Year’s Eve dinner.
I made this dish of Huakai Fugui Shrimp, and preheated the New Year’s Eve dinner. The blooming of flowers is rich and has a good meaning. The combination of prawns and vermicelli is delicious and nutritious.

Huakai Fugui Shrimp

1. Open the back of the shrimp to remove the shrimp thread, cut off the shrimp gun and shrimp, use the back of a knife to chop the shrimp meat back and forth several times, break the shrimp tendons

2. Soak the vermicelli in advance, and mince the garlic. Cut the colored pepper into small cubes.

3. In a wok, a proper amount of oil, add half of the minced garlic, and golden brown in about 2 minutes.

4. Mix with the other half and add the bell peppers. Steamed fish with soy sauce, a little sugar, and some salt. Stir well

5. Scoop an appropriate amount of garlic paste and mix the vermicelli.

6. Take half of the fans and spread them on the plate, and put the other half into a ball in the middle

7. Put all the shrimps on the plate, with the shrimp heads resting on top of the vermicelli. Scoop the remaining garlic paste onto the shrimp

8. In a steamer, let the water boil and steam for about 6 minutes. Sprinkle chopped green onion, drizzle some hot oil

Tips:
When opening the shrimp on the back, the tendons must be cut into sections, otherwise it will become crooked after being steamed. The steaming time should not be too long, because the meat is already very thin behind the shrimp. The time is too long and the flesh becomes tight.