Shrimp in dry pot
No matter how afraid of shrimp, but for dried shrimp, I I still like it, especially the thick dry, crispy and spicy flavor of the shrimp. This time, the sauce made with hot pot base is also added with many spices, and more importantly, Xinjiang specialty products Cumin, this is one of the necessary spices for hot pot, and it is also a good spice for dry pot. It also adds the favorite lotus root. The crisp, fragrant, dry and spicy taste is impressive, plus the crisp of shrimp Incense is even more memorable after eating.
The practice of shrimp in dry pot
Ingredients: 500 grams of shrimp, 300 grams of lotus root,
auxiliary materials: appropriate amount of vegetable oil, hot pot base, 10 hot peels, spices (5 fragrant leaves, 5 grams cinnamon, 1 star anise, 10 grams peppercorns, 2 grams cumin, small fennel 2 g) Cong Jiangsuan, wine
the fragrance soaked in vegetable oil 3 hours
Spicy skin is soaked in cold water for 3 hours. Clean up the onion, ginger, and garlic. Cut the green onion into sections. Count the shrimp from the tail to the third section. Use a toothpick to gently lift the shrimp skin. Use the toothpick to pull the shrimp lines down. Moisture, peel lotus roots and cut to pieces, pick it up with cold water and drain, drain the wate
Heat the pan with cold oil, heat up 80% of the shrimp, fry the shrimp until it becomes discolored, remove the oil, pour the hot oil
Heat the pot again, pour in the spice-infused oil (about 50 grams), and heat it to 70%. Add the hot pot base and stir fry the red oil to give out the aroma.
Add spicy skin
Stir-fry with spices
Add onion ginger garlic and stir-fry
Add shrimp and stir-fry evenly
Join lotus root
Add cooking wine evenly, stir fry until the lotus root changes color, and then cook. Use an alcohol stove or electric hot pot to cook,Finally you get home cooking shrimp in dry pot.