Spicy Shrimp Balls

Overview

Hubei people prefer this dish of cooking crayfish tails separately, which is actually not bad and very convenient to eat.

Tags

• hot dishes
• common dishes
• children
• old man
• sichuan cuisine
• late night snack
• dinner with friends
• summer recipes
• beer
• dried chili pepper
• ginger
• green onions
• pixian doubanjiang
• shrimp balls
• vinegar
• white sugar
• zanthoxylum bungeanum
• garlic
• salt

Ingredients

Steps

1. 1 Materials are ready. Although the heads of the purchased shrimp balls have been cut off, there are still remaining gills and feet. So remove this part when you clean it yourself. Then take out the shrimp intestines and scrub them clean with a brush.

   

2. 2 Pour oil into the pot, stir-fry onion, ginger and garlic, then add red pepper and Sichuan peppercorns and stir-fry until red oil is produced;

   

3. 3 Add shrimp balls and stir-fry, add a tablespoon of cooking wine and cook until fragrant;

   

4. 4 Then add Pixian bean paste and stir-fry until fragrant;

   

5. 5 After stir-frying, add a spatula of vinegar and pour in a can of beer;

   

6. 6 Cover the pot, bring to a boil over high heat, then reduce to medium to low heat and simmer for 10 to 15 minutes to allow the shrimp balls to fully absorb the soup.

   

7. 7 When the soup is slightly dry, add a spoonful of sugar and stir-fry continuously, and finally add a little salt to taste.