Spicy Shrimp

Overview

How to cook Spicy Shrimp at home

Tags

• hot dishes
• old man
• sichuan cuisine
• chongqing cuisine
• lunch
• famous dishes
• cao guo
• cinnamon
• dried red chili pepper
• fresh shrimp
• huadiao wine
• lettuce
• lilac
• nutmeg
• pickled pepper
• rock sugar
• star anise
• sugar garlic
• vine pepper
• white sesame
• zanthoxylum bungeanum
• fragrant leaves
• garlic
• ginger
• salt

Ingredients

Steps

1. 1 When making this shrimp, use fresh shrimp. Live shrimp tastes better. I sometimes use quick-frozen shrimp, but the taste of quick-frozen shrimp will be worse. After cleaning the shrimp, remove the shrimp lines.

   

2. 2 Peel a lettuce and cut into strips.

   

3. 3 Get your spices ready.

   

4. 4 Cut the dried red pepper into sections with scissors and remove the seeds.

   

5. 5 Put more vegetable oil in the bottom of the pot, about 150 grams, over low heat, pour in the dry spices and stir-fry to release the aroma of the spices. Dried spices (Panthoxylum bungeanum, vine pepper, cinnamon, bay leaf, clove, strawberry, nutmeg,)

   

6. 6 Then add garlic, candied garlic, ginger, and pickled pepper and stir-fry for a while.

   

7. 7 Add white sesame seeds and dried red pepper segments and stir-fry for 1 minute. Adding rock sugar can soften the spiciness and make the shrimp taste better!

   

8. 8 Add the shrimp and lettuce into the pot and stir-fry for about 2 minutes.

   

9. 9 Then pour in Huadiao wine. If you don’t have Huadiao wine, white wine or rice wine will work.

   

10. 10 Add the rock sugar and stir-fry for about 3 minutes before serving. The shrimp meat is relatively tender and does not need to be fried for too long. Separate the order of frying the spices. Fry the dry spices first, then add the dry red chilies last.