What are the methods of making authentic spicy shrimp tails?

Spicy shrimp tails are a very common dish in restaurants. Because of their high edible value, everyone loves them very much. Therefore, more and more people are learning how to make them. To make the spicy shrimp tails taste better, you must first master the correct cleaning method. There are a lot of bacteria in the excrement in the shrimp's intestines. So let's take a look at the authentic spicy shrimp tails.

First, what are the methods of making authentic spicy shrimp tails ? Prepare peppercorns, dried chilies, garlic, and sugar. Remove the heads of the shrimp tails, rinse them, and soak them in light salt water for 2 hours, then drain off excess water for later use. Heat the pan with cold oil, pour in dried chilies and peppercorns and stir-fry until fragrant. Then pour in garlic and continue to stir-fry until fragrant. Then pour in the shrimp tails, stir-fry until they change color, add white sugar and white wine and stir-fry evenly. Add water, just enough to cover the shrimp tails, and simmer over high heat. When one-third of the juice is left, add salt and continue to reduce the juice. When the juice is almost dry, turn off the heat and serve.

Second, main ingredients: crayfish tails and celery. Auxiliary ingredients: vegetable oil, light soy sauce, chili peppers, peppercorns, spicy fish base, ginger, garlic, onion, and white wine. Defrost the shrimp tails, soak them, rub them, wash them, and extract the shrimp intestines. Chop the onion, ginger and garlic. Wash and dice the celery. Soak the Sichuan peppercorns and chili peels in hot water for 1 minute and then remove them. Heat the pan with cold oil, add scallions, ginger and garlic when the oil is 70% hot and stir-fry until fragrant. Add Sichuan peppercorns and chili peppers and stir-fry until fragrant, add spicy fish base (this saves a lot of time preparing the spices), stir-fry until the spicy flavor turns into red oil (optional, you can also prepare your own spices and stir-fry). Add the shrimp tails and stir-fry until evenly colored, add the white wine or beer and stir-fry evenly, add the light soy sauce and stir-fry evenly, add the water (not more than the shrimp tails) and stir-fry evenly, simmer on medium-low heat for about 10-15 minutes (depending on the weight) to let the flavors come out, add the diced celery and stir-fry for a few minutes to let the celery aroma come out, add a little white sugar to season and stir-fry evenly, add the remaining minced garlic and stir-fry evenly, and cook over high heat until the sauce is reduced.

What are the methods for making authentic spicy shrimp tails ? Wash the crayfish, chop the onion, ginger and garlic, and cut the chili into pieces; add a little more oil than usual for cooking into the pot, heat it to 30% hot, add the chili, pepper, onion, ginger and garlic to stir-fry until fragrant; add the washed crayfish and stir-fry evenly, then pour in white wine, light soy sauce, dark soy sauce, add sugar and stir-fry until fragrant; when you see the crayfish curl up, add bay leaves, star anise, cinnamon and other spices, pour in 200ml of water, cover and simmer over medium heat for 8 minutes; finally, add appropriate amount of salt to taste, increase the heat to slightly dry the soup.