Small shrimp with salt and pepper skin

Cooking Instructions

1. Put the garlic in the main pot for 6 seconds, speed 4 crush (this is the chopped one-headed garlic)

   

2. After stirring, scrape the minced garlic to the bottom of the main pot, I didn't beat it enough here, but it was no problem

   

3. Add 2 teaspoons (about 15g) of shallot sauce, which my family has always used

   

4. Add 5g of cooking oil, 3 minutes at 120°C and stir-fry with a small spoon until fragrant

   

5. Add Pipi shrimp (about 500g can also use the amount of this seasoning), 30g of cooking wine, about 10g of light soy sauce, 1 dried chili pepper and break it in half (if you don't eat spicy, you can not put it), and finally sprinkle pepper and salt

   

6. Invert the scoop at 100°C for 8 minutes

   

7. Out of the pot, put the shrimp on the plate, and finally drizzle the soup and minced garlic, which is super delicious