There are a lot of unexpected food in the buffeting, which has attracted many netizens to imitate because of its novel practice. Recently, the hot boiling shrimp in the buffeting is deeply loved by many people. Do you know how to do it? Xiaobian reminds us to pay attention to safety when doing it.
Materials: 5 cloves of garlic, 12 shrimps, proper amount of pepper, 3 spoons of cooking wine, proper amount of dried pepper, a little of onion, a little of green onion, a little of salt, a little of pepper, a little of coriander, edible oil according to its own container
Practice:
1. Clean up the small shrimps I bought. I cut off the shrimps' whiskers, leave the head, then peel off the remaining shrimps' shells, and finally pick out the front and back two shrimps' threads. I'm not afraid of wasting time and effort, because they taste smart and unrestrained
2. Put the processed shrimps into the bowl, marinate them with three spoonfuls of cooking wine, shake them, sprinkle some black pepper into them (don't put them if you don't like them), and then put them aside to cut other auxiliary materials
3. Cut the garlic into dregs, slice the onion into sections and pieces at will. Cut the onion into strips. Prepare some dried peppers and prickly ash. Put them in order to burn the oil.
4. When you are ready, pour oil into the pot and heat it. Determine the amount of oil according to the size of your pot and the amount of ingredients. I am a small-sized casserole. Just put the amount of oil that can just submerge the ingredients, because things will boil when you put them in, and don't spill when they are too full. Burn the oil for a while. It's smoking. Then put the things in place, first pepper, then onion, onion and garlic, pepper, shrimp. I don't think the order other than pepper is very important. In this way, you can watch the shrimp boil in the pot and smell. Because I use the casserole, cover the lid, the pot Zi La Zi, shrimp quickly cooked and tender and delicious.
5. Open the pot and sprinkle some cilantro into it. It's like a call to the chef.