Dry Pot Shrimp Practice Summary
1. Spicy Dry Pot Shrimp
Materials
250 grams of fresh shrimp, 30 ml of sweet and spicy sauce, 8 cloves of garlic, 5 slices of ginger, 1 segment of scallion white, 6 dried chili peppers, 15 peppercorns, 3 fragrant leaves, 15 ml of soy sauce, 15 ml of high-quality white wine, and 5 grams of sugar.
Methods
1. After washing the fresh shrimp, cut off the shrimp gun and shrimp whiskers, and drain the water thoroughly. Garlic and ginger were cut into the end for use, and the green onion was cut into filaments.
2. Add a little more oil than the usual cooking oil to the pot and heat it to 30% heat, add minced garlic, minced ginger, dried chili, peppercorns, and bay leaves and stir fry with medium heat until fragrant, then add sweet Chili sauce, change to medium-low heat and fry red oil.
3. Red oil appears in the pot, when the minced garlic is slightly browned, change to high heat, then immediately add fresh shrimp and stir fry quickly, pour in white wine and soy sauce and mix well.
4. Add sugar, pour in about 100ml of water, cover and simmer over medium heat until the water dries up, then sprinkle with shredded green onion and mix well. Tips: This dish will have a sweeter aftertaste with sweet and spicy sauce. It is not as exciting as the spicy sauce. Of course, if you like dishes with strong flavors, you can also use Laoganma hot sauce or minced garlic chili sauce, but you must master the saltiness. Pour in a little water to prevent sticking to the pan, and the shrimp will have a crisp taste when they absorb the right amount of water. Don’t add too much, as long as you can cover the bottom of the pan. If the amount of shrimp is small, it can be replaced with white wine and beer, and the taste is better; the onion is easier to fry, so sprinkle it at the end to enhance the flavor. The minced garlic and ginger added before can completely remove the fishy smell. Or cut the scallions into large pieces and stir-fry together, and sprinkle some parsley at the end.
Second, Celery Griddled Shrimp
Materials
Fresh shrimp, onion, celery, salt, cooking wine.
Methods
1. Remove the mud line from the shrimp, wash and drain.
2. Cut the onion into small pieces, remove the leaves from the celery and cut into small pieces.
3. Put an appropriate amount of oil in the pot, deep-fry the shrimp, turn to low heat and fry slowly until the shell is crispy, remove it.
4. Saute the onion in the remaining oil in the pan, and fry on low heat until fragrant.
5. Add shrimp, appropriate amount of salt, stir fry, add a little cooking wine and stir fry to taste.
6. Add the celery and stir-fry for a while.
Tips
1. Remember to use low heat to fry the onion to get the aroma out.
2. Deep fry the prawns on low heat until the shells are crispy.
3. Celery leaves, if you like, you can add them.
Three, dry pot fresh shrimp and potatoes
Ingredients
Fresh shrimp, potatoes, garlic cloves, red peppers, coriander.
Practice
1. Wash and drain the fresh shrimp, peel and cut the potatoes into small pieces, which are small and easy to taste.
2. Garlic cloves, red pepper cut into small pieces, and parsley washed and cut into small pieces.
3. Put an appropriate amount of oil in the pot, a little more.
4. Fry the shrimp on high heat until completely discolored, turn to low heat, and continue to fry for 5-8 seconds.
5. Remove and take shrimp oil.
6. Pour the shrimp oil into the pan and fry the potatoes.
7. After frying on high heat for 5-8 seconds, turn to low heat and fry until the potatoes are cooked through and the surface is slightly burnt.
8. Season with a little salt.
9. Put in the fried shrimp and stir-fry as appropriate.
10. Crush the garlic cloves with a knife and put them in.
11. Put red peppers.
12. Put your own kind of coriander, and stir-fry it for a while.
Four. Dry Pot Pork Ribs and Shrimp
Materials
[Basic Materials] 400G ribs, 300G shrimps, 1 potato, 1 lotus root, 1 lettuce, 1 small cauliflower, half an onion, 1 garlic, some parsley, 1 pinch of pepper.
[Seasoning Shrimp Seasoning]: 1 tsp salt, appropriate amount of black pepper.
[Marinated pork ribs seasoning]: 1 teaspoon salt, 1 tablespoon cooking wine, 1 tablespoon dark soy sauce, half teaspoon sugar.
[Sauce seasoning]: 1 tablespoon cooking wine, 2 tablespoons light soy sauce, 1/2 tablespoon dark soy sauce, 1/3 tablespoon vinegar, spicy bean, 1 tablespoon soy sauce, 1 tablespoon bean paste, 3 teaspoons sugar .
[Other Seasoning]: 1 tsp salt, salt and pepper and cumin powder to taste.
Practice
1. Prepare the materials.
2. Remove the gills and lines of the prawns from the base, cut the back side, wash and drain well, add seasonings and marinate for more than half an hour. (Shrimp and ribs must be fully drained and then marinated, it does not affect the taste and is not easy to burst)
3. Soak the ribs for about half an hour to remove the blood and water, rinse well, drain well, and add seasoning Grab until the water is fully absorbed, and marinate for more than half an hour.
4. Cut potatoes and lettuce into strips, slice lotus root, and tear cauliflower into small florets.
5. Cut the onion into small pieces, peel the garlic, and cut the parsley into sections for use.
6. Pour enough oil into the pot, pour in various side dishes in turn and fry. (The maturity of each dish is different, so one type of frying, first fry the vegetables, then fry the shrimp, and finally fry the pork ribs.)
7. The fried lettuce remains green. (The time of frying vegetables must be mastered well. The purpose of frying is to remove the excess water of the vegetables. It is necessary to maintain the color, taste and appearance, so the frying time and heat are very important)
8. The ribs should be fried twice, once until the color changes for about 3-5 minutes, take out and wait for the temperature of the oil pan to rise again, then pour it back into the pan and fry it until it is completely cooked. The ribs are easy to burn.
9. It is best to fry the shrimp twice to ensure crispy outside and tender inside.
10. Take another oil pan, pour in the pepper and fry until fragrant, then remove the pepper, add the onion and garlic and fry for a while.
11. Pour in all the vegetables and add 1 tsp salt and stir fry evenly.
12. Pour in the shrimp and spareribs, and pour in the pre-prepared sauce, stir well, sprinkle with salt and pepper and cumin powder when out of the pan, and finally decorate with coriander. (The taste of the sauce can be adjusted according to your own preferences. This is basically a non-spicy taste. Don’t save the final powder, it will greatly enrich the taste.
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