Spicy Pipi Shrimp

First, wash and drain the Pipi shrimps and set aside

Wash the peppers and cut them into pepper rings. Peel and flatten the garlic and cut it into garlic. Ginger slices and green onions. Chop green onions (for later use). Wash the perilla leaves and slightly modify the knife. I cut them into two parts (you can skip this step if the leaves are small)

Pour tea oil into the pot, heat it up and add ginger slices and sauté until fragrant

Pour in the Pipi shrimps and stir-fry, while pouring in half a spoonful of cooking wine

Stir-fry until the shrimp body is slightly red, add the chopped garlic and red pepper rings to the pot and saute until fragrant

At this point, when you can smell the aroma of various garlic and chili peppers, add a spoonful of very fresh flavor and continue to stir-fry

Stir-fry until the color is even, add the perilla leaves after changing the knife, because this dish is a stir-fry, always use medium-high heat. In order to better absorb the flavor and ensure the tenderness of the meat, you need to observe the soup in the pot from time to time. When you find that the pot is almost dry, pour two spoons of water. Repeat three times and stir-fry evenly. Add the chopped green onion, turn off the heat, cover the pot and simmer for one minute before taking it out of the pot and serving it on a plate.

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