Qi Ge’s shrimp tails

Overview

I live by Dongting Lake and have grown up eating delicious food. I have also witnessed the price of crayfish rising from 2 yuan per catty to more than 20 yuan per catty. Based on the taste in my memory, I want to make it taste like my mother. . .

Tags

• home cooking
• seafood
• summer recipes
• banquet dishes
• lunch
• dinner
• beer
• cinnamon
• cooking wine
• cucumber
• dried chili pepper
• old soy sauce
• perilla leaves
• secret bean paste
• shrimp tail
• white sugar
• fragrant leaves
• ginger slices
• minced garlic
• salt

Ingredients

Steps

1. 1 Remove the heads and threads of the shrimps, rub them with salt and vinegar, and then wash the tails of the shrimps under running water. (Salt and vinegar only need to be grasped a few times to make scrubbing easier). Rinse and set aside for later use.

2. 2 Slice ginger, cut garlic, dried chili peppers, cinnamon, bay leaves, and perilla leaves into small pieces and set aside.

3. 3 Peel the cucumber and cut into strips. Set aside.

4. 4 The preparations are ready and the production can begin.

5. 5 One of the souls of fried shrimp tails, haha.

6. 6 Put a little more oil, heat the oil, add ginger slices, cinnamon bark, and minced garlic and sauté until fragrant.

7. 7 Add the shrimp tails and stir-fry until the shrimp tails turn red, then add the dried chili peppers.

8. 8 After the shrimp tails are fried until they turn red, add soul one (two cans of beer), haha, boil for five minutes, add dark soy sauce, salt, and sugar to taste, then add cucumber and perilla leaves.

9. 9 It’s time for the second soul of Shrimp Tail. . Mom's secret bean paste, boiled fish and shrimp tails are delicious.

10. 10 Cover the pot and cook over high heat for five minutes. Open the lid to collect the juice and adjust the appropriate amount of chicken essence.

11. 11 Job done, smell like mom.

12. 12 Mom said, go with a bottle of white. . Haha. .