Spicy squid and shrimp

Spicy squid and shrimp

Introduction:

Production steps:

Step 1: shrimp gun, shrimp line, wash, control water reserve.

Step 2: remove the black film, eyes, teeth, mouth and viscera of squid, cut well, wash and control water.

Step 3: cut the potatoes into thick slices and fry until both sides are brown. Set aside.

Step 4: put a little oil in the pot, fry the shrimp until it changes color, dry and fragrant, and set aside.

Step 5: use the same technique as squid, and put it in reserve.

Step 6: with a little oil in the pot, stir up the scallion, ginger and garlic slices to make the flavor. When the edge of garlic slices turns yellow, add dry pepper, Chinese prickly ash and hemp pepper to stir fry the flavor

Step 7: stir fry the treated squid and shrimp, add cooking wine and 1 tablespoon of Lee Kam Kee style Douchi, soy sauce, chicken essence and salt, and stir fry.

Step 8: add potato chips and heat them over low heat. Because the pot is not sticky, you don't need to turn it over frequently. If you burn it for a while, you can put the spicy flavor into the food. Sprinkle sesame and coriander before serving

Materials required:

Shrimp: 400g

Squid: 3

Potatoes: one

Scallion: right amount

Ginger: right amount

Garlic: right amount

Dry pepper: right amount

Zanthoxylum bungeanum: right amount

Pepper: right amount

Cooking wine: moderate

Soy sauce: moderate

Chicken essence: appropriate amount

Salt: right amount

Lee Kam Kee style Douchi: right amount

Sesame: right amount

Coriander: moderate

Note: 1. Potatoes can be replaced with other materials you like. 2. Make sure it's dry, so the shrimps are crispy. 3. Shrimp and squid should be dried in advance.

Production difficulty: simple

Process: firing

Ten minutes: Making

Taste: spicy