Spicy Taro Shrimp

Overview

The weather in Chongqing is slowly getting cooler. The cooler weather always makes people feel warm in their mouths, stomachs and hearts. Today’s spicy taro shrimp dish has not only spicy chili but also soft and waxy taro. I don’t usually eat taro very much, because I have to peel it every time, and Cai Caiya is very worried about the trouble. But when the glutton in the stomach really takes over, no matter how troublesome it is, you have to roll up your sleeves and do something serious. Even ordinary taro can taste amazing. What is ordinary is the food, what is extraordinary is the state of mind. As the weather gets cooler, let’s warm our hearts and stomachs with a bowl of steaming taro.

Tags

• home cooking
• seafood
• bullet chili
• celery
• cooking wine
• dried peppercorns
• dried two-wattle chili pepper
• old ginger
• old soy sauce
• onions
• oyster sauce
• shrimp
• spicy dew
• starch
• taro
• garlic

Ingredients

Steps

1. 1 Prepare the raw materials in advance: choose small taro, which has a soft and waxy texture. Mother taro has an older taste, so it is not suitable here

   

2. 2 Clean the soil from the taro, then put the skin into a steamer and steam it over high heat. The taro scalp contains plant mucus that can easily cause allergies. You can clean it first and peel it directly after steaming

   

3. 3 Cut the shrimp open from the back and remove the shrimp line

   

4. 4 Use cooking wine, starch, and salt to paste the deveined shrimp

   

5. 5 Cut the two-thorn dried chili pepper and the bullet-head dried chili into sections respectively for later use. Cut the two-thorn dried chili pepper and the bullet-head dried chili into sections for later use. The two-thorn dried chili pepper and the bullet-head pepper play the role of improving color and aroma respectively, so that the chili will be more fragrant. The two-thorn chili pepper and the bullet-head chili play the role of improving the color and aroma respectively, so that the chili produced will be more fragrant

   

6. 6 Chop ginger and garlic; cut green onion into flowers; cut celery into sections and set aside

   

7. 7 Heat oil in a pan, add ginger, garlic, and oyster sauce and stir-fry until fragrant

   

8. 8 Then pour an appropriate amount of water, add dark soy sauce, spicy sauce, and salt to taste

   

9. 9 Peel off the skin of the steamed taro and put it into the bottom of a bowl

   

10. 10 After the water in the pot is boiled, add the marinated shrimps and cook until thickened

    

11. 11 Pour the cooked shrimps and soup over the taro

    

12. 12 Pour an appropriate amount of oil into the pot and heat it up, then add peppercorns and dried chili peppers to make them fragrant

    

13. 13 Pour the fragrant chili pepper over the shrimp, sprinkle with chopped green onion and celery segments

    

14. 14 A bowl of spicy taro shrimp is done