Spicy Shrimp

Overview

This dish is fragrant, numb and spicy. The aroma is composed of sesame, onion, celery, garlic, ginger, Sichuan peppercorns and star anise. The numbing is exclusively composed of Sichuan peppercorns, and the spiciness is composed of bean paste, green pepper and red pepper. This dish is spicy, rich, and spicy. After eating, you will feel spicy and fragrant in your mouth, leaving you with endless aftertaste. The main ingredient of this dish is dried shrimp, which is soaked and then fried. Dried shrimp is more fragrant than fresh shrimp and has a slightly harder texture. The fresh ones are more tender.

Tags

• hot dishes
• celery
• chicken essence
• doubanjiang
• dried chili pepper
• dried shrimp
• garlic
• old soy sauce
• onions
• rice wine
• rock sugar
• sesame
• star anise
• white vinegar
• zanthoxylum bungeanum
• ginger
• green pepper
• red pepper
• salt

Ingredients

Steps

1. 1 Cut celery with a diagonal blade, cut green peppers with a hob, slice onions, cut red peppers with an diagonal blade, slice ginger and garlic and set aside

   

2. 2 Cut the dried chilies into diagonal slices, star anise, and Sichuan peppercorns and put them into a bowl and set aside

   

3. 3 Mix rock sugar, dark soy sauce, white vinegar, rice wine, salt and a small amount of water to make a juice and set aside

   

4. 4 Soak the dried shrimp 4 hours in advance, wash and set aside

   

5. 5 Heat the pan with cold oil and sauté the peppercorns, star anise and dried chilies over low heat until fragrant.

   

6. 6 Take out the Sichuan peppercorns, star anise and dried chili peppers, add 2 tablespoons of Pixian bean paste and stir-fry over low heat until the red oil comes out

   

7. 7 Add ginger and garlic and saute until fragrant

   

8. 8 Pour in the dried shrimps and stir-fry evenly

   

9. 9 Pour in the seasoning you just mixed and continue to stir-fry evenly

   

10. 10 Simmer for a while, add celery and stir-fry

    

11. 11 Add green and red chilies and stir-fry

    

12. 12 Pour in the onions and stir-fry until cooked, add an appropriate amount of chicken essence and serve on a plate. Remember to sprinkle sesame seeds after serving to add color and aroma.