Dragon-body anchovy shrimp is a traditional famous dish in Fuzhou, Fujian Province, which belongs to the Fujian cuisine family. Chenglai's body resembles a dragon, and its tail resembles the wind, and it has the effect of nourishing the body, strengthening the waist and strengthening the kidneys, supplementing the yang, and conditioning impotence and premature ejaculation.
Ingredients: sea shrimp (300 g)
Accessories: ham sausage (30 g) Shiitake mushrooms (fresh) (10 g) Bamboo shoots (40 g) Chinese cabbage (300 g)
Seasoning: Starch (peas) (10 g) Cooking wine (10 g) Green onion (10 g) Sesame oil (3 g) Salt (2 g) Vegetable oil (50 g)
1. Peel off the head and shell (tail) of the shrimp and wash them for towels to suck the water dry;
Dragon-bodied anchovies
2. Use a knife to cut a knife to the tail on the back of each shrimp (the knife depth is 1/2 of the shrimp body, do not cut into 2 pieces), remove the sand line, and gently pat the knife surface to set aside;
3. Cut the ham 5 cm long and 15 strips the size of a matchstick;
4. Cut the mushrooms and bamboo shoots into wheat shapes;
5. Cut horseshoe slices with white onion;
6. Wash the cabbage and set aside;
7. Place a ham strip horizontally on the meat surface of a shrimp tail, sprinkle with a little dry starch, and then roll it forward from the shrimp tail (the shrimp tail should be exposed) into a dish blank (15 shrimp are rolled with ham strips according to law);
8. Put the wok on high heat, heat the pan and cook the cold oil to 50% heat, put the shrimp raw blank under the pan and form it into oil, pour it into a colander and drain the oil;
9. Leave the remaining oil on the hot pot on the high heat, add ingredients and spices, fry twice, pour in the oiled shrimp, quickly stir-fry a few times and start the pot and plate;
10. Stir-fry the cabbage around the shrimp and become a dish.