Classic Sichuan Cuisine-Spicy Griddle Medium Fin + Shrimp

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Classic Sichuan Cuisine-Spicy Griddle Medium Fin + Shrimp

As a hardcore fan of spicy pie cuisine, Gan Guo is no exception in my favorite range. As a meat foodie who often cooks, of course I have to take out my specialty dishes to dry~~

Materials

Jiwei shrimp 500g

Medium wings 300g

1 potato

1 onion

Lotus root section 1

Moderate amount of cooking wine

1 whole garlic

Ginger

1 green onion

Coriander

Salt, cooking wine, dried chili, pepper, Pixian bean paste, soy sauce, light soy sauce

A little white sesame

practice

  1. 500g Jiwei shrimp, open the back of the shrimp, remove the shrimp thread, add cooking wine and salt to marinate the shrimp for 15 minutes.
Classic Sichuan Cuisine-Spicy Griddle Medium Fin + Shrimp

  1. After blanching the middle wings, add cooking wine, salt and ginger slices and marinate for 15 minutes.
Classic Sichuan Cuisine-Spicy Griddle Medium Fin + Shrimp

  • Add a little more oil to the pot than usual for stir-frying, and then add the middle fin for frying. Fry until cooked and remove for later use.

    • Classic Sichuan Cuisine-Spicy Griddle Medium Fin + Shrimp

  • Put the remaining oil in the potatoes and lotus root slices and fry them until 7 minutes cooked, then remove them for use.

    • Classic Sichuan Cuisine-Spicy Griddle Medium Fin + Shrimp

  • Start the pot, pour vegetable oil, heat the oil over high heat. Add pepper, bean paste, garlic, and dried chili and saute until fragrant.

    • Classic Sichuan Cuisine-Spicy Griddle Medium Fin + Shrimp

  • Pour the Jiwei shrimp and stir fry. Season with dark soy sauce, light soy sauce, oil consumption, and pepper.

    • Classic Sichuan Cuisine-Spicy Griddle Medium Fin + Shrimp

  • Pour in the middle fin, potatoes, lotus root, and onion and stir fry together. After stir-frying, turn to low heat, simmer for 5 minutes on low heat, pour in scallions on high heat to collect juice. Add salt and monosodium glutamate to the pan.
  • Sprinkle with coriander and sesame seeds after being out of the pan, and the hot and fragrant dry pan will be out of the pan.


    • Classic Sichuan Cuisine-Spicy Griddle Medium Fin + Shrimp

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