15~16 large white shrimp
1/4 cup Huadiao wine
1500~1800g coarse salt
1 tablespoon Sichuan peppercorn
1 tablespoon mixed-color peppercorn
5 bay leaves
3 whole star anise
1 tablespoon minced scallion
1 slice lemon
1. Remove shrimp’s barbels and legs, and devein.
2.Add Huadiao wine and rub breifly. Set aside for 10 minutes.
3.Heat coarse salt in the pan over medium heat and stir constantly until smoke is generated.
4.Add Sichuan peppercorn, mixed-color peppercorn, bay leaves and star anise, and saute until fragrant.
5.Remove half of the salt mixture.
6.Place shrimp evenly on salt and spread back the salt mixture removed previously on top of the shrimp.
7.Cover with the lid and cook over low heat for 5 minutes.
8.Uncover and take out the shrimp. Sprinkle with lemon juice, minced scallion and sliced chili, and serve.
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