According to legend, during the reign of Shun Di in Yuan Dynasty, a group of Sichuanese lived on the dock of Gushi town. They fled south here under the leadership of the leader to make a living by picking jobs. They are very excited to see local fishermen salvage live shrimp every day. One day, the leader and the brothers discussed: there are many people who help the brothers cook, so why not make this fat shrimp into Bashu specialty food; First, it can solve the greed of brothers, and second, it can be sold to local people in exchange for some silver help. So, after high-temperature frying, the live shrimp was fried with 48 Chinese herbal medicines, such as Angelica sinensis, Illicium verum, Codonopsis pilosula, Cordyceps sinensis, Alpinia officinarum, Adenophora adenophora, Zanthoxylum bungeanum, Angelica dahurica, etc., and it was instantly fragrant. After helping the brothers at home divide the dishes, they all said, "Delicious, delicious, this shrimp is fragrant and spicy. Why not name it spicy shrimp? " However, the shrimp at that time was a small river shrimp in the river. It tastes very good. Since then, there has been spicy shrimp.

It should not be said that it evolved from spicy crabs. It spread all over the country at the same time. This dish and spicy crab are very popular. Many things in Sichuan cuisine can't be said how they came from. This is the painstaking efforts of Zongduo Sichuan chefs. Innovation is certainly refreshing, inventing some legends. Of course, these legends are all real things!

Practice of griddle chilli shrimp

Because the market is close to home, it is easy to buy fresh ones, especially in this season, shrimp is very cheap and easy to operate, so there are more opportunities to eat seafood.

Although autumn in the south is not as good as that in the north, appetite can change with the seasons. It seems that I am interested in spicy food recently, (although it is too spicy to accept) hehe.

food

condiments

Shrimp: 500 grams

Sichuan Chili sauce: 25g

condiments

Potatoes: Appropriate amount

Oenanthe javanica: moderate amount

Peanut: right amount

Coriander: right amount

Dried Chili: Appropriate amount

Zanthoxylum bungeanum: moderate amount

Garlic: the right amount

Ginger: Right amount.

Cooking wine: moderate amount

Fish sauce: moderate amount

Remove the shrimp head, then take out the internal organs and wash them. Marinate with salt and cooking wine for a while.

2. Remove leaves from cress, cut stems into inches, cut parsley into sections, slice garlic, shred ginger, wash with water to remove starch, drain water, and dry with a napkin; Wash the peanuts and wipe off the water with a napkin.

Fried potatoes

4. Hot pan cold oil, low fire, add peanuts and stir-fry, drain and serve.

5. After the shrimp is marinated, wipe off the excess water on the surface, fry it in a hot pot and take it out.

6. Wash the pot, add ginger, garlic, dried pepper and pepper to stir fry, and add Lee Kum Kee Sichuan Chili sauce to stir fry.

7. Then add the fried shrimp and stir fry quickly and evenly.

8. Add potato chips and cress, stir-fry to taste, cook a little cooking wine and fish sauce, sprinkle with fried peanuts and coriander and stir well.

skill

1. After washing potato chips, remove the excess starch, so that it is not easy to paste the pot when frying, and when frying these materials, be sure to wipe off the water to prevent oil from spilling.

2. The oil temperature of fried shrimps should be as high as possible, so as to keep the fried shrimps crisp outside and tender inside.

3. The dosage of hot sauce, dried pepper and pepper increases or decreases with personal taste.

4. Ginger, garlic and coriander are indispensable, which not only enhances the taste but also helps to remove the fishy smell.