The [Frozen Spicy Shrimp] that I learned to make is also good
Overview
How to cook The [Frozen Spicy Shrimp] that I learned to make is also good at home
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Ingredients
Steps
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box of frozen cooked shrimps (of course it’s more delicious to make with fresh shrimps. I’m a newbie and will try it with frozen shrimps first. Don’t laugh at me). Put it in a pot under cold water, bring to a boil and blanch over high heat, then take it out.
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Open the back of the shrimp and pick out the lower thread, and the shrimp will be more delicious.
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Boil the mung bean sprouts in water, drain the water and put them on a plate for later use.
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Plate the shrimps and place them around the mung bean sprouts.
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Remove the oil from the pan, add an appropriate amount of minced ginger and minced garlic, stir-fry over low heat until fragrant, then add an appropriate amount of bean paste, Sichuan peppercorns, and dried chili peppers and stir-fry until fragrant.
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Add an appropriate amount of stock, bring to a boil over high heat, cover the pot and simmer over low heat for 15 minutes. Use a filter to filter the residue, add an appropriate amount of salt and chicken essence to taste, and pour in an appropriate amount of cornstarch water to thicken it.
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Pour the thickened soup onto the shrimps, add the chili knots, chopped green onions, and fresh peppers in order, then heat a spoonful of high-temperature oil and pour on top.
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Finished product pictures