1.
The main ingredients are ready.
2. Defrost and wash the shrimps, and dissolve the Chencun powder for later use.
3. Chop garlic into puree, cut green and red pepper into cubes, tear the onion into filaments and soak in water for later use.
4. The method of chili soy sauce: add the minced garlic in the oil in the pot, then add the green and red chilies after the garlic aroma is exploded.
5. Then add the soy sauce and cook on low heat.
6. Spread the Chencun noodles flat, and put the shrimp on the rice noodles.
7. Roll up the Chencun flour, cut into even pieces and put it on the plate.
8. After the water in the pot is boiled, add the shrimp rolls and steam for about 3 minutes (if the shrimp is big, steam for 5 minutes).
9. Remove the shrimp rolls from the pot after steaming.
10. Pour the chili soy sauce on the shrimp rolls and sprinkle with shredded green onions for garnish.
Tips:1. It is best not to put Chencun noodles in the refrigerator, as I put them in the refrigerator and it is easy to break.
2. When making chili soy sauce, add soy sauce and boil it over a low heat. If the heat is too high, it will lose its aroma.
3. Fresh shrimps will be fresher.
