三餸一湯|陳皮豆豉蝦 Stir fried shrimp in Fermented Black Bean and Dried Tangerine Peel
食譜粵菜蝦煎15-30分鐘
1. 陳皮浸軟後切碎;蒜頭及乾葱切片;豆豉浸洗一會後瀝乾水,備用。
4. 保留少許煎蝦油,燒熱鑊,把蒜片及乾葱片爆香,加入豆豉爆香,接着蝦回鑊。
5. 加入糖及胡椒粉調味,灒紹酒。上碟後撒上陳皮碎即可。
Stir fried shrimp in Fermented Black Bean and Dried Tangerine Peel
Fermented Black Bean 1 tbsp
Dried Tangerine Peel 1/2 pc
Ground white pepper a pinch
1. Soak the dried tangerine peel until soften and then chop; slice the garlic and shallot; soak the fermented black bean, rinse and drain, set aside.
2. Rinse the shrimp, remove the devein, pat dry the shrimp with kitchen paper.
3. Heat a wok with oil, pan fry the shrimp about medium well, transfer to the plate.
4. Keep some shrimp oil, heat a wok, sauté the garlic and shallot, add the fermented black bean stir fry until fragrant add the shrimp back and stir fry.
5. Season sugar and ground white pepper, pour shaoxing wine. Transfer to the plate, Sprinkle some dried tangerine peel. Serve.
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