How to Make Spicy Thirteen Spice Freshwater Shrimp
Ingredients Introduction
Dragon Shrimp 2kg Potato 1-2 pieces Green Pepper 1 piece Onion 1 piece Doubanjiang (Sichuanese fermented broad bean and chili paste) Sauce Two large spoons of sugar, 20g, oil 100g Coriander To taste Star Anise To taste Korean Pepper Seeds To tasteCinnamon BarkBay LeavesDry Red Chili Peppers To taste Garlic 5-6 cloves, 50g of five-spice powderMonosodium Glutamate (MSG)Salt 20g 10g Spicy and numbing Dragon Shrimp recipe steps:
1. Place the dragon shrimp in clear water, add 2 spoons of salt, 2 spoons
vinegar , let them sit for 30 minutes to expel sand. 2. Clean the black dirt on the body of the shrimp thoroughly with a brush, especially the abdomen, and rinse under running water.
3. Comparison before and after cleaning.
4. Remove the intestine by pinching the middle part of the tail, twisting until it breaks, then pull out slowly.
5. Cut the potato into slices, cut the onion and green pepper into pieces, peel and smash the garlic, and chop the coriander into small pieces.6. Heat oil in a pot, add star anise, Sichuan peppercorns, bay leaves, cinnamon bark, and dry red chili peppers to fry out the aroma.
7. Add minced garlic and onion slices, stir-fry until fragrant.
8. Add Doubanjiang, stir-fry until it produces a reddish oil, and the onion turns soft.
9. Add prepared dragon shrimp, stir-fry until they turn red, pour in a bottle of beer and add enough water to cover the shrimp.
10. Add sugar and salt, stir evenly, then simmer for 5 minutes over medium heat.
11. Place the sliced potato and green pepper pieces into the pot.
12. Add five-spice powder, stir evenly.13. Continue cooking over medium heat for another 10 minutes, turn off the fire, let it sit for 15 minutes to infuse flavors before serving! 5 minutes.
11. Put the sliced potatoes and bell pepper pieces in.in. 12. Add the thirteen spice, stir evenly.
Continue to cook over medium heat for 10 minutes, turn off the fire, let it sit for 15 minutes to absorb flavors before serving! Continue cooking over medium heat for 10 minutes, then turn off the flame and let it sit for 15 minutes to absorb the flavors before serving!
