How to boil shrimp in a dry pot, how to get shrimp in a dry pot

Preparation of dry pot shrimp:

Ingredients: half a pound of prawns, three taels of pork tenderloin, three taels of shiitake mushrooms, three taels of green onions, half a tael of coriander, spicy.

4 or 5, 2 tablespoons of Lao Gan Ma spicy sauce, 2 tablespoons of oyster sauce, 2 tablespoons of oil chili pepper, 15 grams of Sichuan pepper, 1 piece of ginger, 2 garlic, 2 star anise, bay leaves.

4 or 5 slices, 1 coffee spoon of sugar, 1 tablespoon of starch, 3 tablespoons of cooking wine, salt to taste.

Steps: 1. Cut the prawns back to the sand line; Thinly sliced tenderloin; Wash the mushrooms and cut them in half; Wash the bay leaves and star anise; minced ginger, garlic and pickled chili; Diced green onions; Coriander finely chopped.

2. Put two tablespoons of cooking wine and salt in the prawns and mix well; Put a tablespoon of cooking wine, salt, and starch in the pork slices to smooth out the flavor.

3. Put the pot on the fire, put the oil and boil until it is 60% hot, add the peppercorns, and fry the pork slices until the surface is white.

4. Push the meat slices to the side of the pot or put them out, change the heat to low, add ginger, garlic, soaked chili flakes, star anise, bay leaves, and dried chili peppers, and stir-fry until fragrant.

5. Add the oil and chili peppers, and then stir-fry all the ingredients in the pot.

6. Add about a pound of soup or water and Lao Gan Ma's spicy sauce to boil.

7. Boil the shiitake mushrooms for about two minutes.

8. Add shrimp, diced green onions, sugar, salt and oyster sauce and cook for about 3 minutes.

9. Change the heat to high to collect the thick soup, sprinkle in the chopped coriander and stir well, put it in a dry pot and serve.

Freshwater shrimp are warm and sweet, slightly warm, and enter the liver and kidney meridians.

Shrimp meat has the effects of tonifying the kidney and strengthening yang, clearing milk and anti-toxin, nourishing blood and solidifying essence, dissolving stasis and detoxifying, nourishing qi and nourishing yang, relieving pain, appetizing and dissolving phlegm.

It is suitable for patients with kidney deficiency and impotence, spermatozoa, milk blockage, musculoskeletal pain, tetany, itching all over the body, ulcers, physical weakness and neurasthenia.

Shrimp can be eaten with oats, leek flowers, cabbage (cooked), green onions, coriander, bean sprouts, wolfberries, and tofu, and cannot be eaten with watermelon, pork, pumpkin, tomatoes, kiwifruit, lilies, cauliflower, and strong tea to avoid causing physical discomfort or poisoning.

Prepare the ingredients, prepare the ingredients, 500 grams of shrimp, 10 grams of dried chili pepper, an appropriate amount of Sichuan pepper, 1 spoon of oil, 1 spoon of bean paste, wash and cut off the shrimp, pick out the shrimp line with a toothpick, wash and drizzle the water for later use.

How do you cook shrimp in a dry pot? Remove the shrimp from the shrimp line, pour in the hot oil, fry until golden brown and crispy, then stir-fry with the chili potatoes, add the lotus root and prawns.

This ......Dry-pot ingredients are complex. And you don't usually have those things at home, and you can't get that smell

The spicy dry pot shrimp tutorial is here, it looks good and delicious.

Cut the head of the base tail shrimp and cut the back cramps and marinate for one hour, stir-fry the spices, put the base tail shrimp and stir-fry, and set aside.

Stir-fry the spices, add onions, rice cakes, peanuts and stir-fry, then add various ingredients to fire, and finally put the spare shrimp on it, and mix it when eating

The spicy dry pot shrimp tutorial is here, it looks good and delicious.

Dry pot shrimp, you have to choose a good pot and good shrimp, first put oil in the wok, the oil must be more, at least not all the shrimp that are about to be put in. Heat the oil, add the shrimp until each shrimp is golden brown, remove and drain the oil. From the wok, put the oil, heat, and then reduce to medium heat, so as to prevent the peppers and peppers that are about to be stir-fried from becoming paste, put in the peppers and peppers, ginger and garlic slices, fry the fragrance and spiciness, add shrimp, onions, green peppers, salt, sugar, a little cooking wine, stir-fry until the flavor can be put out of the pot and put on the plate.

Tip: When frying shrimp, it's better to go overboard than underfire. The sweeter and spicier the dish, the better, and the chili peppers and peppers should not be pasted.

Selection and ingredients: half a catty of prawns (choose the amount by yourself), appropriate amount of pork loin, three taels of shiitake mushrooms, three taels of green onions, half a tael of coriander, spicy.

Four or five two tablespoons of Lao Gan Ma's hot sauce. 2 tbsp oyster sauce and 2 tapped chili oil; If you like to eat spicy, you can add dry chili peppers, old ginger, two garlic, and two star anise. Bayberry.

4 or 5 slices, 1 coffee spoon of sugar, 1 tablespoon of starch, 3 tablespoons of cooking wine, salt to taste. Method: Cut off the back of the shrimp first, and then pick off the sand line; Thinly sliced tenderloin; Wash the mushrooms and cut them in half; Wash the bay leaves and star anise; minced ginger, garlic and pickled chili; Diced green onions; Chop the coriander, put 2 tablespoons of cooking wine and salt in the prawns and mix well; Put a tablespoon of cooking wine, salt, and starch in the pork slices to smooth out the flavor.

Put oil in a pot and cook until it is 60% hot, and fry the pork slices until the surface is white. Push the meat slices to the side of the pot or put them out, reduce the heat, and stir-fry the ginger, garlic, pickled chili flakes, star anise, bay leaves, and dried chili peppers (I didn't use dry and spicy imperial peppers) until fragrant. Add the oil and chili peppers, then stir-fry all the ingredients in the pot evenly, add about a catty of soup or water, boil the spicy sauce of Lao Gan Ma, and boil the shiitake mushrooms for about two minutes.

Add shrimp, diced green onions, sugar, salt and oyster sauce and cook for about 3 minutes. Collect the thick broth, sprinkle in chopped coriander and stir well, put it in a dry pot and serve. After eating the shrimp and meat in the pot, you can light the fire and put in other dishes that you like to blanch.

First of all, cut the back of the cleaned shrimp, drain the water, and fry it in oil. After getting out of the pot, pour the oil, add the green onion, ginger and garlic and stir-fry to bring out the fragrance, then add the peppercorns and stir-fry, then turn the heat to low heat, and then add a spoonful of bean paste to fry the red oil. Prepare a bowl with sugar, a small amount of salt (the sauce is salty), light soy sauce, turn on high heat and put in shrimp and parsley and coriander and wrap the ginger sauce vegetables are cooked, sprinkle with cooked sesame seeds and you can get out of the pot.

The spicy dry pot shrimp tutorial is here, it looks good and delicious.

This dish is easy to learn.

The family version of the dry pot prawn recipe, the neighbors are hungry and crying.

The spicy dry pot shrimp tutorial is here, it looks good and delicious.

First of all, the shrimp is fried in oil, then put it in a dry pan and add a little onion and garlic.

I especially like to eat spicy shrimp in a dry pot, which is basically a must-order dish every time I go out to eat. It just so happened that the newly purchased Heile casserole arrived, so I thought about using it to try to make a dry pot spicy shrimp, but I didn't expect it to taste very good, and with rice, it was simply beautiful. The process is simple, novices can easily complete it, and the most important thing is to cook and eat it at home, which is really super affordable.

Preparation of spicy shrimp in a dry pan.

Step 1

First of all, prepare the required ingredients, peel and slice the potatoes, cut the celery, peel and slice the lotus root, cut the green onion into small pieces, and slice the garlic.

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Pick the prawns and cut off the whiskers.

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Add a little cooking oil to the casserole, add the potato slices, fry until browned on both sides, and remove.

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Add a little cooking oil to the casserole, add the prawns, stir-fry until the prawns turn red, and remove them.

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After frying the shrimp, the oil is not poured, and the dried red pepper, garlic slices, green onions, and Sichuan peppercorns are directly added to stir-fry to bring out the fragrance.

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Add two spoons of Pixian bean paste and stir-fry the red oil.

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Add the lotus root slices and stir-fry for 2 minutes.

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Add the celery pieces and stir-fry for a while.

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Add the sautéed prawns and stir-fry evenly.

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Add a spoonful of oyster sauce and a spoonful of sugar to the casserole.

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Add another spoonful of soy sauce, 2 grams of salt, and season to taste.

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Finally, add the fried potato slices, stir-fry for a while, remove from the pot, garnish with a little coriander, sprinkle some cooked sesame seeds to decorate, and serve.

Picture of the finished product of spicy shrimp in a dry pot.

Cooking tips for spicy shrimp in a dry pot.

Tips:

Ordinary casseroles can't be used for stir-frying, but I use a black music casserole that doesn't break when it's dry and cold, so it's no problem.

Preparation of spicy dry pot shrimp.

Step 1

Cut off the whiskers from the prawns, then remove the shrimp threads with the back open, sprinkle some salt and cooking wine to marinate the shrimp to absorb the flavor.

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Peel and slice the lotus root, cut the potatoes into 1 cm wide strips, soak them in water to remove the starch inside, and also prevent oxidation and blackening.

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Sprinkle the marinated shrimp with some starch and fry them well.

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Put oil in the pot, put the shrimp in when the oil temperature is 50% hot, fry it until the skin turns red and take it out, and then fry it again so that the shrimp will be very crispy.

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Fry the potato strips and lotus root slices in oil until the surface is golden brown and take out, at this time the potatoes and lotus root are already nine ripe.

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Leave a little base oil in the pot, add the bean paste and fry until fragrant, fry the red oil, then pour in the dried chili peppers and Sichuan peppercorns and fry until fragrant, and then add the chopped green onions and fry them.

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Pour in the shrimp and potato lotus root and stir-fry.

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Add light soy sauce, sugar, and pepper to taste, and put less salt, because the bean paste already has a salty taste, and you can do without salt.

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The shrimp and vegetables are cooked, stir-fry them to taste, and finally add parsley.

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Stir-fry and remove from the pan, pour into a small casserole, sprinkle with sesame seeds and chopped coriander and eat.

[Dry pot shrimp] - spicy and enjoyable.

1.Let's start preparing the ingredients.

Prepare 500 grams of prawns, cut off the shrimp heads and legs, and use a toothpick to pick out the shrimp threads on the third section of the shrimp.

2.Let's start preparing the side dishes.

Prepare a cauliflower, remove the rhizome and cut it into small pieces, and wash it in clean water.

Prepare a section of lotus root, cut it into slices and soak it in water.

Prepare half an onion, cut into small pieces and break it with your hands.

Prepare a cucumber and cut it into slices with an oblique knife.

The side dishes can be selected according to your preference, and there are no restrictions.

3.Now let's start preparing the excipients.

Prepare a few stalks of thread pepper and a few millet peppers, clean them and cut them into rings.

Prepare a section of green onion and cut it into horseshoe slices.

Prepare a few cloves of garlic and cut into slices.

Prepare a piece of ginger and cut into diamond-shaped slices.

Prepare a small bowl, put in a handful of dried chilies, a small handful of peppercorns, a small handful of peppercorns, and a piece of hot pot base for later use.

4.Fry the prawns below.

Heat the oil in the pot, when the oil temperature is 5 hot, put the shrimp into the pot, fry the shell of the shrimp, and take it out for later use when it is golden brown.

Put the cauliflower, lotus root, and onion together in a pan, and quickly grease the oil for 20 seconds to pour out the oil.

The oil keeps the garnish crisp and tender, making it easy to get out of the pan quickly.

5.Let's start cooking.

Leave the bottom oil in the pot, after the oil is hot, add the green onion, ginger, garlic and green and red pepper to stir-fry together, after the fragrance is fried, put the spices such as chili pepper and hot pot base into the pot, turn on low heat and stir-fry for a while, fry the hot pot base and fry the red oil.

Pour the prawns and side dishes into the pot together, turn on the high heat and quickly stir-fry evenly, add 2 grams of salt, 1 gram of chicken essence, a little sugar to neutralize the spicy taste, and then pour in a little chili red oil and pepper oil and stir-fry a few times, and the dry pot shrimp with rice and flavor can be put on the table.