How to make Sichuan spicy shrimp tails

People must have come into contact with a lot of seafood in their daily lives. People in coastal areas eat seafood every day. With the development of transportation, seafood is no longer a delicacy that can only be enjoyed in coastal areas. Seafood appears more and more widely in people’s lives, and there are many ways to cook it. Crayfish is one of the seafood. An indispensable delicacy at night market stalls. So, what is the recipe for Sichuan spicy shrimp tails?

First, what is the recipe for Sichuan spicy shrimp tails ? Main ingredients: crayfish tails, 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 peppercorns and chili peppers in hot water for 1 minute and pick them up. Heat the pan with cold oil. When the oil is 70% hot, stir-fry the onion, ginger, and garlic until fragrant. Heat the pan with cold oil. When the oil is 70% hot, stir-fry the onion, ginger, and garlic until fragrant. Add peppercorns and chili peppers and stir-fry until fragrant. Add the spicy fish base (this saves a lot of time in preparing spices.

Second, stir-fry the spicy flavor and bring out the red oil (optional, you can also prepare your own spices to stir-fry, add the shrimp tails and stir-fry evenly for color, add white wine or beer and stir-fry evenly, add light soy sauce and stir-fry evenly, add 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 flavor in, add diced celery and stir-fry for a few minutes to let the celery aroma come out, add a little white sugar to taste and stir-fry evenly. Add the remaining minced garlic and stir-fry evenly, and turn to high heat to collect the sauce.

How to make Sichuan spicy shrimp tails ? Wash and brush the shrimp tails, then use scissors to cut a slit on the back to make it easier to season. Preparation: slice the green onions, cut the front half of the green onions into oblique sections and place them on a plate for later use, cut the green part of the back half of the green onions into chopped green onions and place them on a plate for later use, mince all the garlic, cut the ginger into small slices, it doesn't matter if they are a little thick, and cut the green pepper, red pepper and millet pepper into granules for later use. Pour oil into the pan and turn off the heat. Add: scallion slices, ginger slices, half of the minced garlic (keep the remaining half), peppercorns, a spoonful of chopped pepper sauce (don't put too much, it's salty in itself), stir-fry for a few times, add the shrimp tails (be sure to drain the water or you'll be killed by the oil) and the oblique sections of scallions, stir-fry for a few times, pour a proper amount of cooking wine into the wok and cook it along the edge of the pot (the proper amount I mentioned is about 2 to 3 beverage bottle caps, the size of each spoon is different, the beverage bottle cap is the most standard.) Next, add 2 beverage caps of oyster sauce, 2 beverage caps of light soy sauce, 2 beverage caps of dark soy sauce, pepper powder, grab a small sip and put it in with your hands, add a dozen green peppercorns, and two-thirds of sugar. At this time, dip the chopsticks in the soup and if it feels too light, add some salt. Don't add dark soy sauce or light soy sauce, it's too black and ugly. At this time, stir-fry for a few times and prepare to remove from the pan. Before removing from the pan, add half of the minced garlic that I asked you to keep. At this time, add it and stir-fry twice. The taste will be more different. Try it and you will know. Then add chopped green onion, stir-fry a few times, remove from the pan and serve.