Pay attention to the current life, do what you like, and add some happy condiments to yourself. In the end, these things may make you happy, and may make others happy. It is really enough. I love shrimp very much and share my own secret recipe. Hubei-style dry pot spicy prawns combined with the traditions of the south, combined with the delicious characteristics of the south, and improved the secret recipe. In order to make it less easy to get angry (afraid of acne) on a hot summer day, it is not made into a dry pot, and only 1 tablespoon of spicy sauce is added to keep the freshness of the shrimp itself, so that it can aftertaste the thick juice and Lao Bibimbap is delicious. —- Only food and love can't be let down — (lower kitchen)
Material
| Celery stalk | 2 roots |
| Nepeta | The right amount |
| Fresh shrimp | 500g |
| tomato | 1 |
| carrot | 1 |
| Fungus | 5 flowers |
| beer | 250ml |
| Ginger garlic | The right amount |
| Lee Kum Kee Douban Spicy Sauce | 1 tablespoon |
| White sugar | 1 tablespoon |
| soy sauce | 2 tablespoons |
| salt | a little |
Wash the shrimp and soak them in cold water to remove the shrimp lines (shrimp intestines) one by one.
Cut celery, ginger and garlic into large pieces, cut tomatoes and carrots into chunks, and soak a little fungus in advance for 2 hours until it is soaked. The side dishes are ready.
Put the prawns in boiling water to remove the odor and remove them from the bowl.
Heat the pan, add oil for 7 minutes, add ginger and garlic to the pan.
Add shrimp, celery, tomatoes and carrots to the pan and stir-fry for 2 minutes.
Pour the beer along the side of the pot, add a little white sugar, salt and 1 tablespoon of bean paste, stir fry evenly over high heat, cover and cook for 3-5 minutes.
After opening the lid, add fungus and soy sauce, stir fry for 2 minutes and wait for the fire to collect the juice.
