Qianjiang style oil braised prawns

1. Rinse the shrimp in clean water and brush the shrimp body clean with a toothbrush.

2. Remove the mud bars. The shrimp has three tail fins at the end. Pinch the middle fin, twist and pull it, and the mud bars will come out.

3. Cut the shrimp head halfway (to preserve the shrimp yellow color, try to reduce it as much as possible), and be careful not to cut it directly. When you want to break it but haven't, pull it out and take out the sandbag together (the black mass of material, be careful to preserve the shrimp yellow color).

4. Open the back and cut it from the tail to the head of the shrimp, making it easier to taste.

5. Pour 250 grams of oil over high heat into the pot, the hotter it gets. Pour in ginger slices one by one Stir fry garlic cloves and add bean paste. Let the white sugar burst together until fragrant. Dried chili peppers, Sichuan peppercorns (add or reduce dried chili peppers and Sichuan peppercorns according to personal preferences), (if you have purchased Yi Jie's secret sauce package yijie19562, ginger slices+garlic cloves+dried chili peppers+Sichuan peppercorns+Yi Jie's secret sauce 70-80 grams will be saut é together, and no other seasonings need to be added in the following steps. Unused sauce can also be used to make other dishes).

6. Pour in shrimps and stir fry them. Add Yijie spice bag, salt, Baijiu, white vinegar, oyster sauce, and continue to stir fry them over high heat.

7. The shrimp shell turns bright red, pour in beer, and slightly submerge the shrimp. Add thirteen spices and cover the pot with a lid. Reduce the heat to low and simmer for about 15 minutes, flipping the pot every 5 minutes to ensure even flavor.

When the soup is about to dry, taste the saltiness with a spoon. If it is light, you can add salt, then add MSG and chicken essence. Continue stir frying until the soup is dry. Add scallions or cilantro and serve in a bowl.