Once or twice a year in the summer, it is to go down to the river to pick up shrimp, because the small river shrimp are so delicious. Bring shrimp rakes and baskets, go out early in the morning, go to the nearby creek, look for the section of the river with many water and grass, go down the river, and pick up shrimp rice. This season is the season of shrimp breeding, shrimp rice is not large, but a lot, more than an hour of effort can fish out two bowls of shrimp rice.
Go home and roast firewood in an iron pot, and roasting shrimp is a bit exquisite. Can't burn paste, otherwise the shrimp will be bitter and not delicious. The pot can not be started too early, baking can not be too long, too long will affect the meat quality of the shrimp, and if it is not good, it will become a shrimp skin. The dried shrimp can not be dried in the sun, which will turn white, affect the color, and the meat quality is not thick.
After baking the shrimp rice, the garbage should be sorted, because the shrimp rice is too small, followed by the shrimp rice in addition to the shrimp rice and small garbage, this process is a bit of a test of patience. Stir-frying dried shrimp is simple. Old oil, put green pepper and ginger garlic, stir-fry, put shrimp, stir-fry, put a little water, put salt. Stir-fry a few times to start cooking.
This is our countryman's small river shrimp, the meat is tender, the aroma is strong, the taste is excellent, and the appetizer is excellent.