1. Wash the chilled shrimp.
2. Remove the head and shell and leave the tail (the last section of the shrimp is kept, I tried to peel off the last section as well, the tail seems to be loose). This will take a little time😅.
3. Use a knife arc to open the back, and open it to the point where the end is reserved.
4. Remove the shrimp thread.
5. Rinse all the cooked shrimps, mix well with salt, cooking wine, chicken essence, shredded ginger, green onion, and a little cornstarch.
6. Marinate for 10 minutes.
7. Pepper, sesame pepper, ginger garlic, dried red pepper segments. (Reserve a little pepper, sesame pepper and garlic slices for later use)
8. Cut green and red peppers into small circles.
9. Cut the cucumber into long strips and set aside.
10. Bring an appropriate amount of water to a boil, so that the soybean sprouts will make water.
11. Use a colander to remove the bean skins.
12. The soy bean sprouts are flat on the bottom of the pot.
13. Put more oil in the pot, heat it up, stir-fry the pepper, pepper, ginger, garlic, green onion, and dried red pepper until fragrant.
14. Put the cucumber strips and turn them over, pour in half a bowl of boiling water (better with broth) and bring to a boil.
15. Add the marinated shrimp and stir fry until the shrimp body turns red. This step is related to the Q tenderness of the shrimp. The shell of the shrimp has been peeled, and the shrimp meat is easily cooked.
16. Appropriate amount of salt, chicken essence, spicy sauce.
17. Stir thoroughly.
18. Pour into a basin and sprinkle with green and red peppers.
19. Put the bottom oil in the pot, stir-fry the reserved pepper, sesame pepper, garlic slices, dried red pepper, and pour it on the green and red pepper.
20. Finished product.
21. Finished product.
22. Finished product.
23. Finished product.
Tips:Pepper, sesame pepper, dried red pepper, and green and red pepper, increase or decrease according to your own discretion.
