Sichuan Gongbao Xia
Sichuan kung pao shrimp is a seafood adaptation of the classic kung pao chicken, featuring plump shrimp stir-fried with peanuts, dried chilies, and Sichuan peppercorns in a sweet-savory-sour sauce.
食材清单
- Shrimp 500 g
- Cooking oil to taste
- Salt to taste
- Soy sauce 1 tbsp
- Scallions, ginger and garlic to taste
- Cooking wine 1 tbsp
制作步骤
- 1. Heat oil in a pot and stir-fry the dried chili pepper and Sichuan peppercorns over low heat until fragrant.
- 2. Add Sichuan Kung Pao shrimp and stir-fry over high heat until it changes color.
- 3. Add shrimp, onion, ginger and garlic and stir-fry evenly
- 4. Add bean paste, soy sauce, and sugar and stir-fry until red oil appears.
- 5. Pour in a little peppercorn oil and vinegar and stir-fry evenly
- 6. Remove from the pan and serve on a plate, sprinkle with chopped green onion and serve
文化小知识
宫保是四川最著名的烹饪技艺之一，以清朝官员丁宝桢命名。虽然经典版本使用鸡肉，但虾的改编已在沿海地区和现代餐馆中流行。主要口味是酱油、黑醋和糖的相互作用，创造出复杂的甜酸咸味，并由麻木的四川花椒增强。花生增加了松脆和坚果味。正宗的四川宫保应该比西化的宫保更咸，更少甜。