Name: Spicy Shrimp Tail
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Shrimp Ball; 10g very light blue; Some salt; Some oil; 1 tablespoon Cooking Wine; Small spoon Sugar; Tablespoon Balsamic vinegar; 2 pieces ginger; 5 pcs garlic; Some Dried chili; 5 pcs Millet spicy; Some pepper; Some beer; 3 slices Bay leaf; 1/2 a spoon Pixian Doubanjiang

Spicy Shrimp Tail

by wwgg8882

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

I have always liked to eat all kinds of crayfish, Hunan flavored shrimp, Wuhan crayfish and so on. But if you can't buy live crayfish this season, use shrimp balls (shrimp tails) to relieve your gluttony!

Spicy Shrimp Tail

1. Wash the shrimp balls, add appropriate amount of salt and a spoonful of cooking wine to pickle (remove the fishy smell of the shrimp balls)

2. Stir-fry the scallion, ginger, garlic and bean paste in a hot pan

3. Add the prawn balls and stir-fry until golden, then add the dried chili, millet, spicy pepper and bay leaves and stir-fry for half a minute (so that the spiciness can fully enter the prawn balls)

4. Add the beer without shrimp balls and cook until the juice is collected (the beer will remove the fishy and improve the flavor)

5. When the soup is half way, cook in the balsamic vinegar and continue to collect the juice

6. Add a little salt and sugar to improve the taste when the soup is almost dried, because the shrimp balls themselves are relatively fresh, so there is no need to add chicken essence

Tips:
Because I'm from Sichuan, I put more chili peppers. If you can't eat them spicy, you can put them in moderation. The cooking of beer and vinegar will make the shrimp balls more elastic and more delicious. The shrimp balls themselves are relatively fresh, so there is no need to put chicken essence and MSG, which is more conducive to health!