Pound river shrimp with garlic mortar

Overview

This dish is a local ethnic dish. The ethnic minorities in Pu'er like to pound everything in a garlic mortar and eat it, including bamboo shoots, eggplants, beans, river shrimps, etc., and even small crabs from mountain streams. Not to mention that these things are very delicious when paired with some wild seasonings from the mountains and pounded with a garlic mortar. The rice is also destroyed very quickly. This pounded river shrimp dish is particularly spicy, fresh and sweet, with no fishy smell at all, and is especially delicious with glutinous rice. The ingredient used in this dish, wild leeks, is called Yunnanese Yunnanese, also known as large leeks and wild leeks. It looks like a garlic sprout, and its leaves, stems, flowers, and roots are all edible. The wild leek moss tastes like a leek. But it is fatter, tenderer and more fragrant than leeks. The root of wild leek, also known as kohlrabi root, is an indispensable ingredient in making various ethnic dishes in Yunnan. The scientific name of wild coriander is Echinacea, and it is called Awa coriander in Yunnan. It is an indispensable seasoning for making Wa dishes, so it is called Awa coriander.

Tags

• chinese cuisine
• yunnan cuisine
• chili
• edible oil
• garlic
• river shrimp
• wild coriander
• wild leek root
• zanthoxylum bungeanum
• salt

Ingredients

Steps

1. 1 Add the chili peppers and flower grains to the wok over low heat and slowly stir-fry until fragrant. Stir-fry until slightly brown, then remove and let cool.

   

2. 2 Heat up cooking oil in a wok, stir-fry river shrimp until crispy, then turn off heat and let cool.

   

3. 3 Wash and cut wild coriander and wild leek roots into sections, peel garlic and set aside.

   

4. 4 Put the fragrant chili and Sichuan peppercorns into a garlic mortar and add an appropriate amount of salt and mash.

   

5. 5 Then add garlic and mash.

   

6. 6 Add wild coriander and wild leek roots and mash.

   

7. 7 Add crispy river prawns, mash and serve.