Fried Shrimps in Hot Spicy Sauce

Raw material: live shrimp (about 1 jin and 2 taels)

Ingredients: potatoes, winter bamboo shoots, celery, green onions

Seasoning: crab sauce, crab oil, monosodium glutamate, chicken essence, sugar, dried pepper.

Production process:

Step 1: peel potatoes, cut bamboo shoots into pieces, celery into slices, green onions into small pieces, and set aside.

Step 2: wash the live shrimp, and then cut each shrimp on the back for post-production.

The third step: set up a wok, add the right amount of crab oil, then add a little dried chili, stir-fry twice, put the shrimp and potatoes, winter bamboo shoots, celery strips and green onions together into the pan, stir-fry back and forth.

Step 4: after several times of stir-frying, the ingredients are almost cooked, add crab sauce, then add a little monosodium glutamate, chicken essence, white sugar, and continue to stir-fry.

Step 5: stir-fry until the shrimp is curled and the color turns orange-red, that is, the shrimp has been cut off and can be put out of the pot.

Dish taste: this dish sauce has a strong flavor, fresh and slightly spicy, and the shrimp meat is soft, tender and delicious.

Dish characteristics: this dish is an authentic Sichuan cuisine, prawns contain high protein, can meet human needs, but also contain a lot of calcium, can supplement the human body needs calcium, eating in autumn and winter can enhance cold resistance.