Fragrant Pot Shrimp

Instructions

1. 1Pat shrimp completely dry. Marinate with Shaoxing wine and half the garlic (minced) for 10 minutes at room temperature.

   擦干+酒腌，去腥增嫩

   🔍 Look for 10 分钟 · 10 minutes

   Visual: 虾仁饱满油亮，无多余酒液渗出。Shrimp appear plump and glossy; liquid is absorbed, not pooled.

   You know it's right when: 手指轻按，虾肉明显弹韧。Shrimp feel firmer and slightly springy to touch.

2. 2Heat 20 ml (1.5 tbsp) oil in wok over medium-high heat until shimmering. Add dried chilies and stir-fry 15 seconds until fragrant.

   热油快炝，辣香不苦

   🔍 Look for Medium-high 15 秒 · 15 seconds

   Visual: 辣椒微胀，散发温热烟熏香。Chilies swell slightly and release a warm, smoky fragrance.

   You know it's right when: 无焦黑、无呛味，唯纯正椒香。No blackening or acrid smell — just clean chili aroma.

3. 3Add remaining garlic and stir-fry 20 seconds until golden at edges. Immediately add shrimp in a single layer — do not stir yet.

   蒜末后下，防焦；虾单层，保嫩

   🔍 Look for Medium-high 20 秒 · 20 seconds

   Visual: 蒜末呈淡金色；虾仁边缘开始变不透明。Garlic turns pale gold; shrimp begin to turn opaque at edges.

   You know it's right when: 蒜末持续滋滋声，无爆响或焦化。Garlic sizzles steadily — no popping or browning.

4. 4Let shrimp sear undisturbed 1 minute, then flip and cook 1 more minute until just pink and opaque throughout. Transfer to a plate — do not overcook.

   两面各煎 1 分，弹牙是关键

   🔍 Look for Medium-high 共 2 分钟 · 2 minutes total

   Visual: 虾身卷成松散 C 形，通体粉红；尾部橙亮。Shrimp curl into loose C-shapes and turn uniformly pink; tails bright orange.

   You know it's right when: 虾仁轻提即离锅，不粘不碎。Shrimp release easily from wok surface when lifted.

5. 5Wipe wok clean. Return to medium heat. Add fermented black beans and stir-fry 30 seconds until aromatic. Return shrimp, toss 45 seconds. Serve immediately with steamed rice.

   豆豉后放，香而不咸

   🔍 Look for Medium heat 30 秒 + 45 秒 · 30 seconds + 45 seconds

   Visual: 豆豉油亮，散发醇厚酱香，近似肉香。Black beans glisten and release a deep, savory, almost meaty aroma.

   You know it's right when: 气味由生豆腥转为醇厚发酵香。Aroma shifts from raw bean to deeply fermented and complex.