Guizhou-style Spicy Shrimp

Guizhou-style Spicy Shrimp

　　Ingredients: 250g fresh shrimp. Seasonings: Dried chili peppers, Sichuan peppercorns, soy sauce, sugar, vinegar, monosodium glutamate (MSG), salad oil, ginger, scallions, garlic, chili oil, sesame oil, chicken broth, and other seasonings as needed. Knife skills & shaping: First, clean the shrimp, trim off the legs and whiskers, remove the shrimp veins, and cut the dried chili peppers into 1cm-long cylinders. Cooking method: Stir-fry. Heat the oil, add the shrimp and deep-fry until done, then remove. Next, stir-fry the dried chili cylinders and Sichuan peppercorns until fragrant, then add soy sauce, sugar, vinegar, MSG, ginger, scallions, and garlic. Return the shrimp to the pan, stir-fry until well flavored, thicken with an appropriate amount of chicken broth, stir briefly, then drizzle with chili oil and sesame oil to finish. Flavor profile: Bright red color, richly spicy and aromatic. Technical tips: Be sure to remove the shrimp veins to avoid a strong fishy taste. (Guiyang)