Spicy Shrimp

One pound of fresh shrimp, first use a toothpick to pick out the shrimp line from the second section of the shrimp.

After picking out the shrimp threads, use scissors✂️ to cut off the sharp spines and tentacles of the shrimp heads so that you don't have to worry about getting stuck in your mouth when eating.

Wash and drain the shrimps, put them into a large bowl, add a little salt, cooking wine, pepper, light soy sauce, some chili rings and shredded ginger, and marinate for 15 minutes.

Seasonings: Shred ginger, cut dried chilies into small pieces, cut garlic and green pepper into small pieces, and a handful of peppercorns.

Heat up the pan, heat the oil with cold oil, put in all the seasoning ingredients over medium heat, and stir-fry. If you like it spicier, you can add a few more millets.

Stir-fry the seasoning ingredients for a minute until they become fragrant. Pour in the shrimp. Note that there is a lot of sauce water when marinating the shrimp. Use a slotted spoon to remove the shrimp and drain it before pouring it into the pot, so that the stir-fried shrimp will not be too soft.

Use high heat to fry every shrimp in the pan, and fry the shrimp shell until fragrant.

Once one side is cooked, turn over and continue frying on the other side.

Fry until the shrimp shells are crispy and fragrant, add a little light soy sauce, a small spoonful of sugar, and pepper and continue to stir-fry for another minute, and finally add a little chili powder.

Look, the skin is crispy and fragrant, and each shrimp has a little chili powder on it, so it tastes like dry-pot shrimp.

Turn off the heat and plate.

The shrimp is very tasty and the shrimp shell is crispy. It is very good with rice and wine.

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