Garlic Vermicelli Pipa Shrimp
Overview
Nine-tooth fan shrimp (Ibacusnovemdentatus) common name: Pipa shrimp. It inhabits the flat sea areas of the continental shelf on sandy and muddy bottoms with water depths of 37 to 400 meters, and usually lurks in the shallow sand on the seabed. The body is extremely flat and the back is quite smooth or slightly sunken. It can reach 19 cm in length. The cephalothorax has gill ridges and deep notches on the neck. The posterior margin is divided into 7 to 8 large teeth. The eye sockets are located on the front edge of the cephalothorax. The second antennae are wide and flat without an antennal whip. The posterior edge of the fifth abdominal segment has a central spine and the lateral carapace faces outward.
Tags
Ingredients
Steps
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Brush the Pipa shrimps clean with a brush and set aside
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Cut the washed Pipa shrimp in half with scissors. You can see the intestine in the middle. Take it out and wash it for later use
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Soak the vermicelli in warm water until soft and set aside
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Mince garlic, mince pepper, mince green onion and set aside
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Pour a little oil into the pot, heat the oil, turn down the heat, add minced garlic and chopped pepper and stir-fry
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Stir-fry until fragrant, put it into a small bowl, add an appropriate amount of steamed fish soy sauce, cooking wine and an appropriate amount of warm water and mix thoroughly.
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Pick up the vermicelli and spread it on the bottom of the plate
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Add the Pipa shrimps and pour on the prepared sauce
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Bring the water to a boil, put the Pipa shrimp into the pot, cover the pot, steam over high heat for 5 minutes, turn off the heat and simmer for one minute
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After steaming, take it out, sprinkle with chopped green onion, and finally pour a large spoonful of hot oil, and a delicious and fragrant garlic vermicelli Pipa shrimp comes out of the oven.
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Finished product pictures
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Delicious~
