Hunan-style shrimp recipe

Hunan-flavored shrimps are definitely the best choice for midnight snacks in Hunan. It is definitely a pleasant thing to eat flavored shrimps and drink beer on the street with a few friends at night. Although the flavored shrimps are stimulating and delicious, there is a common hygiene problem in street night snacks. With the increasing attention paid to food hygiene, more people prefer to make flavored shrimps at home. Here are some methods of making flavored shrimps suitable for home cooking.

Method 1

1. Add a little salt to the fresh shrimps in clean water for 1 day, and change the water several times during this period

2. Pour a large amount of Erguotou, white vinegar and salt, and use a brush to clean the shrimp body and belly.

3. Remove the shrimp heads, gills, intestines and backs, and rinse with clean water

4. Heat up a large amount of oil in a pan, add the lobster and fry until it turns red

5. Heat oil in a pan, add star anise, cinnamon, bay leaf, cloves, white pepper, dried ginger and other spices until fragrant

6. Add the lobster and stir-fry for 1 minute. Add the spicy girl, homemade spicy beef sauce, homemade MSG, homemade chili oil, and stir-fry evenly.

7. Add broth, bring to a boil over high heat, add basil, salt, and five-spice powder, turn to low heat, and simmer for 15 minutes

8. Use bean sprouts as the base, add shrimp and broth into a dry pot or hot pot, sprinkle with scallions and serve.

Method 2

1. Take 1 kg of fresh crayfish, remove the head, gills, intestines and tail, scrub the lobster clean with a toothbrush, and cut open the back of the shrimp.

2. Put 2 kg of salad oil into the pot, heat it to 80% hot, put all the crayfish in, fry on low heat until the crayfish turn bright red, remove from the pot and drain the oil.

3. Put 50 grams of cooked lard in the pot, simmer on low heat, then add 10 grams each of ginger, garlic, cinnamon, 5 grams of star anise, and 3 grams of white cardamom to sauté fragrant, then add 50 grams each of spicy girl sauce and chili powder, stir-fry evenly on low heat, pour in 500 grams of broth and crayfish, add 100 grams of beer, season with 3 grams each of salt and chicken essence, 5 grams each of MSG and sugar, 10 grams of white vinegar, 2 grams each of oyster sauce and cumin, after the soup boils, continue to simmer on medium heat for 5 minutes, add 50 grams of perilla, serve, and sprinkle with 5 grams of chopped green onion.

Method 3

1. Remove the shrimp thread from the tail of the cleaned crayfish and place it in a bowl for later use. Wash the perilla leaves and cut them into small pieces.

2. Place the pot on high heat, pour in an appropriate amount of water, put in the crayfish, and cook for about 4 minutes until cooked through. Remove the crayfish, drain the water and set aside.

3. Heat oil in a wok, add ginger slices and scallion segments, then add dried chili peppers, cinnamon, star anise, and Sichuan peppercorns, and stir-fry until fragrant.

4. Pour in a little bean paste, stir fry evenly, add chili sauce and stir fry evenly.

5. Pour in the crayfish, stir-fry until well-seasoned, pour in cooking wine, turn to low heat, and add salt and chicken powder to season.

6. Pour in an appropriate amount of water, gather the ingredients, cover, and simmer over medium heat for about 5 minutes until the flavor is absorbed.

7. Open the lid, add the washed perilla leaves, stir-fry until cooked, add a little MSG, pepper powder, a little chili oil, and stir-fry evenly.

8. Remove from heat and serve in a dry pot.