Spicy shrimp
Pot pot shrimp is a classic Sichuan dish, and it is also my favorite dish. Shrimp, for me, is irresistible. No matter what I do, I like it very much. It was not easy to "lift the ban". I quickly cooked a Sichuan dish to satisfy my craving, which also showed my active support for this activity!1. when removing the shrimp line, you can pick the second and third segments of the shrimp tail with a toothpick, which is easy to pull out.2. you can also replace it with other vegetables, such as lettuce and bean sprouts, according to your preferences.Nutrients:White shrimp is tender and delicious, with high nutritional value. According to scientific analysis, every 100g of edible shrimp contains 20.6g protein, 0.7G fat, inorganic salts such as calcium, scale, iron and vitamin A.Main efficacy:Shrimp meat is warm in nature and sweet in taste. Traditional Chinese medicine believes that it has the effects of Tonifying the kidney, invigorating yang and appetizing the stomach. It is of great benefit to the symptoms such as lack of energy, weakness of the spleen and stomach, and weakness of the waist and knees.
Step 1 . Clean the shrimp, remove the shrimp line and wash thoroughly. Mix well with a little salt, cooking wine, starch, and marinate for 15-20 minutes.
Step 2 . Marinated shrimp with oil.
Step 3 . ........
Step 4 . Cut the bamboo shoots and celery into sections and blanch them.
Step 5 . Add oil to the pot and stir fry with bean sprouts (or chopped peppers) until fragrant.
Step 6 . Add ginger, garlic, scallions, peppercorns, chili powder, and dried chili peppers and stir fry over low heat.
Step 7 . Add an appropriate amount of seasoned wine, soy sauce, pepper, and sugar, and season with water, salt, and monosodium glutamate. Remove the residue.
Step 8 . Let the water boil, pour in the vegetables and shrimp, cook for a moment, the shrimp is cooked thoroughly, and drizzle with sesame oil to remove from the pot.
Step 9 . ...........
Step 10 . Sprinkle sesame, chopped scallions, or cilantro on the outside of the pot.
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