Red beer shrimp tails

Red beer shrimp tails

Overview

How to cook Red beer shrimp tails at home

Tags

Ingredients

Steps

  1. Spicy and delicious

    Red beer shrimp tails step 1

  2. In fact, there is no need to fry the other two dishes at all. I just peeled off the shrimp tails whenever I had time to eat them.

    Red beer shrimp tails step 2

  3. Ingredients are ready

    Red beer shrimp tails step 3

  4. A big pot of crayfish, although the small ones are much more delicious than the big ones because they are so tender.

    Red beer shrimp tails step 4

  5. Remove all heads and devein only the shrimp tails, and brush them clean with a toothbrush. The head is the dirtiest, so don’t spray it if you don’t like it. Some friends just burn the lobster while it’s still alive. I don’t agree with that.

    Red beer shrimp tails step 5

  6. Chop millet pepper, minced garlic, perilla, chives, dried chili pepper, minced ginger

    Red beer shrimp tails step 6

  7. Add a lot of vegetable oil, stir-fry the drained shrimp tails over high heat

    Red beer shrimp tails step 7

  8. Stir-fry the shrimp tails until they change color completely. Add beer and pour over the shrimp tails. Add an appropriate amount of salt

    Red beer shrimp tails step 8

  9. Bring to a boil over high heat until the soup is half dry and add red pepper, minced garlic and dried chili pepper.

    Red beer shrimp tails step 9

  10. Add perilla, light soy sauce, dark soy sauce, and a spoonful of lard made by yourself, so that the color will be brighter and the taste will be richer. Remove the juice over high heat. It is recommended to keep some of the soup for dipping it into a delicious dish.

    Red beer shrimp tails step 10

  11. It’s a big plate full. When I clean it, it’s too much and it’s too little to eat, haha.

    Red beer shrimp tails step 11

  12. Someone wants me to peel haha!

    Red beer shrimp tails step 12

  13. My favorite perilla

    Red beer shrimp tails step 13