How to Make Qian Jiang Oil-Braised Shrimp

Authentic Pǔjiāng Oil-braised Large Shrimp Originating from Wōjī Town, Qiānjiāng City."Xiǎo Lǐzi" Oil-braised Large Shrimp restaurant along Wǔqiáo Avenue. The restaurant is particularly bustling from May to September each year. Visitors from Wuhan, Jingzhou, and Xiāochéng often come out of admiration, while locals bring their own pots and pans to take the dish home for enjoyment. In recent years, this oil-braised shrimp has spread across the country.Similar brands of oil-braised large shrimp restaurants have emerged like bamboo shoots after spring rain. In Wuhan, there are countless stores named "Qiānjiāng Wǔqiáo Oil-braised Shrimp."During this season, whether it's in famous hotels or street-side stalls, you can find oil-braised large shrimp.Enjoying the shrimp with family and friends amidst the hustle and bustle is a delightful experience. The key to making this dish lies in the "oil-braising" process, which requires more than half an hour of simmering. This results in vibrant-colored shrimp that are aromatic, spicy, fresh, and full of flavors. If you ever visit Hubei, do not forget to try the oil-braised large shrimp! For those unable to make it there, I recommend purchasing through the official account "Hǎoshíhuì Xiǎolóngxiā". IngredientsMain ingredients: Oil ( ), garlic ( ), red chili pepper ( )( ) star anise ( ), cardamom ( ), magnolia bark ( ), beer ( )Side ingredients: Salt ( ), ginger ( ), (Sichuan bean paste) ( ),red chili flakes ( ), Sichuan pepper ( ), aromatic herbs ( ), soy sauce ( )( ), sugar ( ).

Steps for making Qiānjiāng Oil-braised Shrimp: 1. Soak the shrimp in clean water for half a day to remove dirt, then brush them clean.

2. Hold the middle piece of the tail and twist and pull out the intestines.3. Prepare Sichuan bean paste, garlic, ginger, scallions, red chili peppers, star anise, cardamom, magnolia bark. 4. Heat the oil in a pan and stir-fry the Sichuan bean paste until fragrant.5. Add garlic, scallions, and red chili peppers to stir-fry. 6. Add the shrimp and mix well.7. Add star anise, cardamom, etc., for flavoring.8. Pour in soy sauce, beer, sugar, and salt.9. Simmer over high heat for about 30 minutes. 10. A small tip: Using beer can help reduce the shrimp's fishy smell while enhancing its taste.Chili sauce( )Kujiang (Sichuan pepper)( ) Flavoring ( )Dark soy sauce( )Sugar( )

Small shrimp - Method of making in Qianjiang style oil-braised large shrimp:

1. Marinate the small shrimps in clean water for half a day to remove impurities, then clean them with a brush.

2. Hold the middle tail fin of the shrimp.

3. Twist and pull to remove the intestine.

4. Prepare the ingredients.Doubanjiang (fermented broad bean and chili paste) Chili sauce Garlic, ginger, scallions, red peppers, star anise, bay leaves, sand ginger, Sichuan pepper

5. Heat the pot with oil and stir-fry the chili sauce until fragrant.

6. Add garlic, scallions, and red peppers.

7. Stir-fry until fragrant.

8. Add the small shrimps.

9. Add star anise, sand ginger, and other spices.

10. Add dark soy sauce, beer, sugar, and more beer.

11. Add salt.

12. Simmer for 30 minutes or until done. Small tips:

Using beer to cook the shrimp can help remove the fishy smell and enhance the flavor.

Using beer to cook shrimp can remove the fishy smell and enhance the flavor.