Name: Spicy Chiba Tofu Dry Pot Shrimp
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g shrimp; 250g Chiba Tofu; 100g green pepper; 200g parsley; 1 tsp salt; 1 tablespoon Old godmother; 20g pepper; 2 tablespoons Steamed Fish Soy Sauce; 30g Dried chili; 1 head garlic; 200g Green onions; 200g ginger

Spicy Chiba Tofu Dry Pot Shrimp

by Absorbent beads

4.9 (1)

Favorite

Difficulty

Easy

Time

Serving

Husband’s favorite sentence is to relieve three hunger, every time he says this, I always ask him why he is so greedy. In fact, the spicy dishes are really satisfying, and when paired with Bingbing soda, it is the big killer of weight loss and my favorite! The following dish is really addictive!

Spicy Chiba Tofu Dry Pot Shrimp

1. Put the oil in the pot to heat the dried chilies and put them into the oil drain net together with the pepper, pour a spoonful of hot oil on it, and observe that it does not become muddy.

2. Put the darkened dried chili and Chinese pepper into the container and mash it for later use

3. Cut green onion, sliced ginger and garlic for later use. Wash the shrimp, trim off the thorns on the head, and open the back.

4. The garlic is divided into two parts, one part is flattened gently with a knife, and the other part is minced garlic.

5. Chiba tofu cut into strips

6. Clean parsley and cut into sections, shred green pepper

7. Put oil in the pot and heat until 80% hot, put the shrimps, stir fry until golden brown

8. Wait for the prawn oil in the prawns to fry the aroma, then add the green onion, ginger and garlic

9. Add one spoonful of Laoganma chicken sauce, three spoons of steamed fish soy sauce, a little salt, and stir fry.

10. Stir-fry and add Chiba tofu

11. Put the green pepper in two minutes before turning off the heat

12. Put it in a container, sprinkle with garlic, dried chili and minced pepper, and pour hot oil on it in the pot.

13. Sprinkle coriander at the end and finish!

Tips:
Dried chili and Chinese prickly ash can not be fried, otherwise it will be bitter and affect the taste of the dish.

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