The pepper-stuffed shrimp of the "Guangzhou people" is slippery

Cantonese cuisine is very famous for its reduced amount of three treasures, which is usually stuffed with green pepper, bitter gourd and eggplant and dace slippery. Due to the limited ingredients, I made this into a new style of three-color pepper stuffed shrimp slippery, which has both color and flavor!

Ingredients

Shrimp 300 g

Pepper 2

YellowBellPepper 1

RedBellPepper 1

Salt 8 g

Sugar 3 g

Cornstarch 15 g

Pepper 2 g

EarthFishMeal(Optional) 5 g

SauceIngredients:

Lightsoysauce 2 scoops

Oystersauce 2 scoops

cornstarch 1 scoop

Sugar 1 scoop

Cooking Instructions

The materials took a group photo
Wash the frozen shrimp and rinse off the ice on the surface with a thin tap, or soak it in water to freeze it, and it is not necessary to thaw it until it is completely softened, but it is enough to leave the ice at all.
Pour into the main pot of Xiaomei
Add salt, sugar, cornstarch and earth fish meal
The earth fish meal is fresh, but it is optional, and it doesn't matter if you don't have it.
Xiaomei Time 1 minute / Temperature 0 / Speed 4.0, stop for 30 seconds in the middle, open the lid and scrape the shrimp paste thrown onto the wall of the pot with a spatula into the pot and continue to whip.
After the fight, continue to give him motivation, Xiaomei time 1 minute / temperature 0 / reversal speed 1.5
Cut the round pepper and the sharp pepper into pieces with a length of about 5 cm, and form a small boat
The three colors of green and round peppers are very beautiful
The shrimp slip is also ready, start to stuff the shrimp slip on the green pepper with a spoon, don't be greedy to make too much, and press the shrimp slip firmly.
The concave position of the bell pepper is better, and it looks good when brewed.
A plate of very beautiful stuffed shrimp with pepper is fine
Heat the oil in a pan and slowly put the shrimp slip on your feet, first putting the shrimp slide side up
Pour in 50ml of water and cover the pot directly, about 2 minutes, and simmer first
Turn them over one by one
Turn it over again, it's basically a triangular structure, and each side has to be fried until golden brown
Use oyster sauce, light soy sauce, sugar and cornstarch, add water to adjust the sauce, dilute it slightly, and then directly lead it to the pepper-stuffed shrimp slippery, and you can start the pot as soon as the juice is reduced.
Clamp them one by one on the plate, then drizzle the sauce, and a plate of pepper-stuffed shrimp with beautiful color and fragrance is ready!