1. Prepare ingredients: Shrimp: 12 sticks. Cut off the shrimp gun and eyes, remove the sand line, and clean it. Add 1 gram of salt and 1 gram of white pepper to marinate until the base taste.
2. Jasmine tea: 1 piece. After washing the tea, brew it in a small tea cup. The amount of water is not too much, because the tea soup we use is not large, soak it for at least 10-15 minutes, and the tea soup should be thicker so that the tea fragrance is strong.
3. Strain the tea soup for later use. Use kitchen paper to absorb moisture for tea leaves.
4. Pour an appropriate amount of oil into the pot, and stir-fry the dried tea leaves with oil. Don't use too much firepower to prevent the tea leaves from being fried. When the fragrance of tea wafts out and the fragrant leaves have a "rustling" sound, it means that the heat is just right. Remove the fried tea and use kitchen paper to absorb the excess oil for later use.
5. Stir-fry the shrimp with the oil from the freshly fried tea leaves. When both sides of the shrimp turn from green to red, add 2 tablespoons of shacha sauce.
6. Pour in the prepared tea soup, open the sauce, add sugar: 3 grams, salt: 2 grams, stir moderately to make it evenly flavored.
7. When the prawns are mature, heat up the juice to make the soup thick and evenly wrapped around the shrimp, turn off the heat. At this time, pour in the pre-fried tea leaves and stir evenly out of the pot.
Tips:1. The tea leaves can be changed according to your taste. Jasmine tea and Longjing tea are very good.
2. After washing the tea, brew it in a small tea cup, do not use too much water, because the tea soup we use is not large, soak for at least 10-15 minutes, the tea soup should be thicker, so that the tea fragrance is strong .
3. The tea leaves must be dried with kitchen paper to prevent splashing after entering the pot.
4. Don't use too much firepower when frying tea, so as not to burn the tea.
5. After turning off the heat, pour in the pre-fried tea leaves and stir evenly out of the pot, so that you can enjoy the crispy taste of the tea leaves.
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