Spicy Spicy Griddle Shrimp
1.
Diced pork belly
2.
Prepare green onions, ginger, and garlic.
3.
Boil the rice cakes in water until soft, and separate the rice cakes after cooling.
4.
Cut the shrimp from the back (removing the shrimp thread with the shrimp thread) and drain the water
5.
Reduce the oil and run the pan until there is a lot of smoke in the pan, pour the shrimps, and immediately cover the pan (don’t hurt your hands), keep the fire on the whole process, simmer for about 20 seconds, open the lid and flip the shrimps, continue to simmer until the surface becomes white All the prawns can be discolored, pour out and spread on a plate.
6.
Add the diced pork belly over low heat and stir fry to get the oil
7.
Add green onions, ginger, garlic, dried Chinese pepper, dried chili and stir fry until fragrant
8.
Next rice cake, salt, chicken essence
9.
Stir fry for about 2 minutes
10.
Add shrimp and light soy sauce
11.
Continue to stir fry until it is fragrant and ready to be out of the pot (if you are afraid of the dried chili paste, you can add the dried chili section when you put the rice cake).
Tips:
The nian gao tastes great inside, but the nian gao bought from the outside should be boiled first. After cooling, the nian gao will be very soft and glutinous. You can't eat the nian gao directly stir-fried. Many rice cakes in dry pot prawns outside restaurants are cooked with oil first and then stir-fried.
