Taiwanese three-cup shrimp
Overview
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Tags
Ingredients
Steps
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From the third line of the shrimp head, use a toothpick to gently pick out the shrimp line!
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Prepare 3 cups of sauce: one cup of 100g rice wine, one cup of oil: 20g sesame oil and 30g peanut oil mixed, 15g light soy sauce.
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Pour the mixed oil into the bottom of the pot, pour the oil into the cold pot, add the peppercorns, aniseed and dried red pepper segments into the cold oil over low heat until fragrant.
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Add garlic, ginger and 10 grams of rock sugar and stir-fry for a while!
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Add the shrimp and stir-fry for a while, then add the rice wine and stir-fry, then add the light soy sauce and salt. Stir fry for a total of 2-3 minutes! Because the shrimp meat is very tender, you don’t need to fry it for too long!
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After turning off the heat, add the nine-layer pagoda and let the residual heat of the food cook out the aroma of the nine-layer pagoda! If you don’t have a nine-story pagoda, you can use Nepeta instead! If you don’t have the nine-story pagoda and Nepeta, then leave them out. In fact, it won’t affect the overall taste of this dish!
