Health benefits
Zanthoxylum bungeanum: Maintain healthy skin and mucous membranes
Ingredients
Shrimp tail ( 400g ) | Celery ( 6 pieces ) |
Red oil hot pot base ( 60g ) | Green onions ( Half ) |
Piyazi (onion) ( small half ) | Ginger ( Two pieces ) |
Garlic ( 3 cloves ) | Dried chili pepper ( appropriate amount ) |
Panthoxylum bungeanum ( appropriate amount ) | Cooking wine ( appropriate amount ) |
How to stir-fry shrimp tails
1. Prepare materials as shown in the picture.
Wash the shrimp tails, chop the onions (onions) into small pieces, shred the ginger slices, chop the garlic, chop the green onions, appropriate amount of Sichuan peppercorns and dried chili peppers (prepare more if you can eat spicy food)
2. Heat the oil in the pot, add the skin yams, dried chili peppers, green onions, garlic and ginger and saute until fragrant, add cooking wine stir fry.
3. Pour in the shrimp tails and stir-fry evenly, add water, hot pot base, and cook Let the hotpot base melt.
4.Add celery and stir-fry.
5.When the celery becomes soft, remove from the pot and serve on a plate.
Tips
There should be an appropriate amount of hot pot base.There is no need to add salt in the middle because the base has flavor.You can try it with noodles mixed with soup, it tastes good.
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