How to Make Spicy Pot-Shrimp
Twice at the restaurant Hot pot with spicy and numbing vegetables I became increasingly interested in this dish, personally finding it tastier than hotpot. The ingredients are similar but the preparation methods differ; hotpot is simmered in water, whereas spicy and numbing vegetables are dry-fried.The dish is colorful, fragrant, and delicious. You can add as many vegetables as you want. You can also make a home version of spicy and numbing vegetables at home. Main ingredients1 pound Argentine prawns
Celery
30 grams Pork skin 2 slices Bean sprouts 30 grams Mushrooms 30 grams Black Erbulli 30 grams Soybean curd sheets Tofu 30 grams Potato 30 grams Fresh Poria mushrooms 30 grams Seasonings
Five garlic cloves
Ginger 1 small piece Coriander As needed Spicy and numbing pot base 400 grams How to make spicy and numbing shrimp
1. Wash the vegetables in the main ingredients, arrange them on a tray, and set aside for later use; cut the celery into strips, slice the mushrooms and potatoes.
2. Clean the prawns thoroughly, use scissors to open the back and remove the sand line, peel off two-thirds of the shell near the head to facilitate flavor absorption, and prepare them in a sealable container or pat dry with kitchen paper.
3. Soak the tofu skin, cut it into small pieces, and set aside for later use.
4. Clean the soft tofu, slice it into pieces, and set it aside in a container.
Black
5.Erbulli Strips pre-soaked, blanched, and then removed from the water
6. Heat the pot with oil, quickly fry the prawns until they are cooked on the surface, remove them for later use. Then add the spicy and numbing pot base to the pot and stir-fry until fragrant; add garlic cloves and ginger to release their aroma; put all the ingredients in the pot and stir-fry over high heat until the seasoning is evenly distributed among all the ingredients, then switch to medium or low heat and cook until all the ingredients are thoroughly cooked.
7. Taste before removing from heat and adjust the saltiness according to personal preference, add chicken essence and old soy sauce if needed; sprinkle coriander just before serving.8. Finished dish! Very fragrant, a colorful, aromatic, and delicious appetizer.
The last photo of the finished dish is another batch of spicy and numbing vegetables I made withFrog legsThis time, more ingredients were added so the seasoning was diluted; previously, less seasoning was used making the base stronger. The appearance looks better this time but the taste isn't much different.Frogs This time, there were more ingredients, so the seasoning was diluted. Last time, there was less seasoning, making the base flavor richer. The appearance of the dish looks better this time, but the taste is not much different.
