It’s shrimp season again---[Spicy Shrimp Crackers]

Overview

Xiapaizi is the name of Weihai people for Pipi shrimp. Shrimp is a nutritious, juicy and tender seafood. The meat contains more water, the meat tastes sweet, tender, light and soft, and has a special and attractive umami taste. Every spring is the season for spawning, and it is best to eat them at this time. The plump shrimp crawlers have fat brains, and the meat is very tender and delicious. Shrimp clams are delicious and the price is rising year by year. It is one of the favorite aquatic products of people in our seaside town. The price this year seems to be higher than in previous years. It is now about 40-50 yuan per catty. The habits of crawling shrimp are similar to those of shrimps and crabs. They lay eggs in May every year, so April is the time when they are fat and delicious. After April and May, the next shrimp eating season will be after September. At this time, its meat is at its fullest. Generally speaking, the female Pipi shrimp is not as big as the male one. The way to distinguish male and female is: the male Pipi shrimp has a pair of small claws under the big claw at the bottom of the neck, while the female one does not. The male Pipi shrimp can be distinguished by the long beard of the male. The ways to eat shrimps include steaming, boiling, stir-frying, deep-frying, etc. The most common and best way in our local area is to steam them directly, which can preserve the original delicious taste of the shrimps to the greatest extent. This time I used Sichuan cuisine to combine the umami and spiciness of the shrimp. Because the meat of the shrimp is tender and easy to taste, it tastes fresh and spicy, which is quite enjoyable and has endless aftertaste.

Tags

• hot dishes
• seafood
• common dishes
• meat dishes
• shandong cuisine
• old man
• autumn recipes
• banquet dishes
• lunch
• aniseed
• coriander
• dried red chili pepper
• shrimp crawler
• spicy hotpot base
• zanthoxylum bungeanum
• garlic
• ginger
• green pepper
• red pepper

Ingredients

Steps

1. 1 Ingredients: 2 pounds of shrimp

   

2. 2 Secondary ingredients: green, red pepper, coriander, garlic, ginger Seasoning: Sichuan peppercorns, aniseed, dried red pepper, spicy hot pot base

   

3. 3 Rinse the shrimps with water, cut the green and red peppers into pepper rings, cut the coriander into sections, slice the garlic and ginger and set aside. Add oil to the pot. When the oil temperature is 60% hot, put all the seasonings into the pot and stir-fry. After the seasonings are fragrant, put the hot pot base into the pot and stir-fry over low heat

   

4. 4 Put the shrimp into the pot and stir-fry over high heat, stirring constantly

   

5. 5 Add a little light soy sauce, sugar, cooking wine, and pepper and stir-fry

   

6. 6 Pour in half a bowl of water and let the fried shrimps simmer in the red oil water for 3-4 minutes to ensure that the shrimps are mature

   

7. 7 When the soup thickens, add coriander stalks and serve