1.蝦清洗干凈(jing),用(yong)剪(jian)刀在(zai)蝦背部從(cong)頭剪(jian)到尾(wei),挑出蝦線。清洗干凈(jing),控(kong)干水份備用(yong);
2.生抽2湯(tang)匙(chi)(chi)(30ml),黑胡椒(jiao)粉(fen)1/2茶(cha)匙(chi)(chi)(2g),料(liao)酒(jiu)1/2茶(cha)匙(chi)(chi)(2ml),水2湯(tang)匙(chi)(chi)(30ml),糖1茶(cha)匙(chi)(chi)(5g),淀粉(fen)1/2茶(cha)匙(chi)(chi)(2g)調成紅燒汁,備用(yong);
3.鍋里熱(re)油,放(fang)蔥姜爆香。倒入(ru)(ru)處理好(hao)的蝦(xia),翻炒至蝦(xia)體開始變紅(hong)時,倒入(ru)(ru)調好(hao)的紅(hong)燒汁(zhi),拌勻蓋蓋燜2分鐘;
4.大火翻炒收汁,這時根(gen)據口(kou)味烹入鹽。加(jia)入蒜瓣(ban),辣椒油,翻炒均勻后再關(guan)火;
烹飪技巧: