This dishSpicy and Shrimphas been a hit in our household for many years, my sister'sSichuan cuisinerestaurant, I taught this recipe to my sister-in-law, who it was very well received by customers.The finished dish is, each shrimp absorbing the of the seasonings,
while eating, sucking on your fingers, and enjoying a chilled beer or beverage, it's incredibly refreshing.As summer approaches, if you enjoy Sichuan cuisine, add this delicious accompaniment to your family's dining table as well.

　　 Sucking Fingers Spicy Shrimp ingredients and tools

Main ingredients: Fresh sea shrimp (one pound) Garlic (one bulb) Onion (one)
Seasoning: Salt ( )soy sauce(a tablespoonof)dark soy sauce (half a spoon)peanutsoil (50 grams) Driedchili peppers(50 grams) RedSichuan pepper(a handful)MSG (a little)(a little)monosodium glutamate (a little)Cooking utensils: Wok
The of Sucking Fingers Spicy Shrimp:

　　 1. Buy fresh sea shrimp.

 2. Remove the head and shrimp brain, wash thoroughly, and drain before use.  If entertaining guests, you can keep the heads on and remove the (must) only.The shrimp line can be removed with a toothpick or left in.3. Peel the garlic and slice it.  Chop the onion into inch-long pieces.4. Cut the dried chilies into small segments.  5. Prepare a handful of red Sichuan peppers.  6. Heat a wok over high heat, add peanut oil, and once heated, add the sea shrimp along with salt, then stir-fry.  7. Once most of the moisture has evaporated, add the dried chilies and Sichuan peppers, stir-fry until they release their oils and turn dark in color.  8. Stir-fry until the oils are released.  9. Add the garlic slices and continue stir-frying to release their.  10. Add soy sauce and dark soy sauce, stir-fry until most of the moisture has evaporated and red oil is produced.  Here, you can use oyster sauce instead of soy sauce and dark soy sauce, with about two tablespoons in total.If not eating at night, you can add some ginger slices during step 6 for a different flavor.11. Add the onion segments, a little MSG, and taste to make sure everything is well combined before serving.12. Serve hot.The flavor will be different when sliced.  11. Add scallion pieces, a little chicken essence and monosodium glutamate, stir-fry evenly.  12. Serve on a plate.