Grilled Shrimp

The signature dishes of a restaurant seen in "Popular Food", extremely simple ingredients and return to the original method, no oil and no water, highlight the most authentic taste of the ingredients. I tried it, the shrimp was firm and elastic, a bit like the salty and fresh taste of dried shrimp, but it was not too dry and too hard to bite. And the more you chew, the more you can't stop! Excellent appetizer! (Although I do n’t drink)

The signature dishes of a restaurant seen in "Popular Food", extremely simple ingredients and return to the original method, no oil and no water, highlight the most authentic taste of the ingredients. I tried it, the shrimp was firm and elastic, a bit like the salty and fresh taste of dried shrimp, but it was not too dry and too hard to bite. And the more you chew, the more you can't stop! Excellent appetizer! (Although I do n’t drink)

Material

Fresh slub shrimp (or grass shrimp)
ginger
shallot
salt
Cooking wine

Sliced ginger, sliced green onion

Heat the dry pot to medium heat, first put onion and ginger to heat down, then put the live shrimp, cover, the moisture of the shrimp will slowly come out

When the water is almost ready to dry, add the appropriate amount of cooking wine, and then sprinkle with salt. Don't have too much salt.

After sprinkling the salt, change to a low heat and completely dry the water. At this time, you can see that the shrimp shell is separated from the shrimp meat, and it is easy to peel!

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