Spicy Stone Pot Big Head Shrimp
by Milk cereal
Favorite
Difficulty
Easy
Time
10m
Serving
2
1.
I like spicy food, so I can't do without chili for almost all meals.
Today this dish is quite appetizing. It's very good for dinner..
Buy about a pound of large head shrimp, wash and cut off the beard and the tip of the mouth.
The yellow head of the big head shrimp is extremely delicious~~
2. Use the following three sauces for the sauce. I think it tastes good.
3.
Lee Kum Kee's garlic chili paste, a spoonful of Korean red chili paste, a spoonful of Sichuan Laohui red bean paste, plus two spoons of cooking wine and half a spoon of sugar.
Because the hot sauce has saltiness, there is no need to add salt throughout the process
4.
You can add some dried red chilies to the spicy ones.
Cut garlic, minced ginger, and chopped green onion for later use. (If you like spicy flavor, you can use pepper)
5.
One bite in a stone pot. If you don't have a stone pot in your home, a normal wok is fine.
The biggest advantage of stone pot is that it keeps warm. In winter, the dishes are not easy to cool.
6. Heat the pot and pour the oil. Add chili and ginger garlic peppercorns until fragrant.
7.
Then pour the shrimp in.
Flip it slightly with chopsticks.
Then pour in the tuned chili juice.
This dish does not require salt.
Because the saltiness of the three kinds of peppers is enough.
Turn the shrimp in the stone pot appropriately to make the taste even.
At this time, turn to a low fire. Because the heat retention of the stone pot is very strong, a low fire is enough
8.
You can cover the lid to stuff the soup until it is thick and only a little bit is left.
Put some chicken essence.
Then you can sprinkle with chopped green onion and get out of the pot.
