Peacock Hu Spicy Shrimp 1 Remove the whiskers of grass shrimp, then cut a knife on the shrimp back with a knife, remove the shrimp line, sprinkle with salt, rice wine, white pepper, ginger slices and winter shavings for 30 minutes, and fry in a 50% hot pot until the golden shrimp turns reddish brown. Cut dried chili into sections; Chop the watercress net. 2. Carve the carrot into the peacock's head, the green winter melon skin into the peacock's tail, carve the beautiful radish into the flower in your heart, put it on a plate and put it in the blue peacock's wings as a souvenir. 3. Put the pot on the red, heat the cooking oil to 40%, stir-fry the minced watercress, ginger slices, minced garlic and winter melon skin, add the dried chili, stir-fry the chili until it is reddish brown, stir-fry the grass shrimp to taste, cook the rice wine, chicken essence, sesame oil, sesame oil and spiced powder, stir-fry evenly with a hand spoon, and take the shrimp out of the pot.
Marinate grass shrimp 1 remove shrimp lines, claws and whiskers, clean them, and control drying. Put a small amount of cold water in the pot, add salt, spice bag, pepper granules and rice wine, braise in soy sauce and boil, skim off the floating foam, cook for 30 minutes on medium heat, then turn off the fire, that is, divide the marinade. 2. Soak the grass shrimp, onion and ginger slices in hot marinade for 10min, sprinkle with chicken essence and stir. After the marinade is cool, take out the grass shrimp, dry it, put it on a plate and pour in the marinade.
Boil the boiled shrimp in a 1 pot with cold water, ginger slices and shallots, and boil the rice wine. 2. After the water is boiled, add the prepared shrimp (cut off the beard and remove the shrimp line). 3. After the shrimps are put in, cook on medium heat for about 1 minute, and then cease fire. 4. Pick up the shrimp, drain the water, and prepare the favorite seasoning to eat.