Boiled Shrimp
Overview
The shrimp meat is chewy and smooth, making it a very delicious dish to go with rice.
Tags
Ingredients
Steps
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Remove the heads, peels, and sand from the shrimps and wash them.
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Chop half of the shrimp meat into shrimp paste and cut the other half into small dices.
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Mix together, add cooking wine, pepper, a little salt, 1 egg white and stir in one direction until stiff, add 2 tablespoons of starch and mix well.
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Spread evenly on a flat plate, cover with plastic wrap and refrigerate for an hour.
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Wash the fungus, wash the fenugreek and tear into small pieces, remove the roots of enoki mushrooms and wash them, wash the green vegetables and mung bean sprouts.
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Chop the garlic into fine pieces, 2 tablespoons of Pixian bean paste, and shred the green onions and ginger.
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Add a spoonful of salt to a pot of boiling water and blanch the side dishes separately.
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Arrange in large bowl.
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Pour a little oil into the pot, add peppercorns and fry over low heat until fragrant.
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Add onions and ginger and stir-fry until fragrant.
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Add bean paste and stir-fry until red oil comes out. Add 1 tablespoon of cooking wine, light soy sauce, and salt to taste.
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Pour in water and bring to a boil, then simmer over low heat for 2-3 minutes. Use a slotted spoon to scoop out the dregs at the bottom and discard.
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Take out the shrimp paste from the refrigerator, use a spoon to scoop out a spoonful of shrimp paste, and put it into the pot.
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Add all the shrimp sticks one by one and cook until all the shrimp sticks float.
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Pour the soup and shrimp into a serving bowl.
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Put minced garlic in a large bowl.
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Heat oil in a pan and pour over minced garlic.
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Mix well and serve.
