羅氏蝦唔好只係白灼！試下呢個「黑椒爆炒」，好味到連殼都想食埋！Try this "stir-fried black pepper" . It's so delicious!

今日同大家分享一道超級惹味嘅——黑胡椒炒羅氏蝦！
羅氏蝦最正就係嗰個大頭入面嘅膏，配埋粗磨黑胡椒嘅辛辣香氣，真係白飯殺手，攞嚟送酒更加係一流！好多人煮羅氏蝦驚肉質太韌或者唔入味，今日我就會分享點樣處理蝦身，令佢每啖都掛汁。

Today, I'd like to share with you a super delicious dish - stir-fried lobster with black pepper!

Roche's shrimp is the best paste in the big head, with the spicy aroma of coarsely ground black pepper. It's really a rice killer, and it's even more first-class to get wine! Many people cook Roche's shrimp because the meat is too tough or tasteless. Today, I will share how to deal with the shrimp, so that every time it eats, it will be juicy.

【材料清單】
• 主料： 羅氏蝦（大頭蝦） 1斤
• 配料： 洋蔥（半個）、乾蔥頭、蒜蓉、柠檬絲
• 調味： 粗磨黑胡椒（靈魂！）、生抽、蠔油、少許糖、紹興酒
• 秘密武器： 一塊牛油（增加奶香味）

[List of materials]

• Main ingredients: 1 catty of Roche shrimp (big head shrimp)

• Ingredients: onion (half), dried green onion, garlic, shredded lemon

• Seasoning: coarsely ground black pepper (soul!), raw soy sauce, oyster sauce, a little sugar, Shaoxing wine

• Secret weapon: a piece of butter (increase the fragrance of milk)

【溫馨提示】
1. 黑胡椒： 建議用原粒黑胡椒即磨，香氣比現成粉末勁好多。
2. 火候： 炒蝦一定要大火快手，見到蝦身變紅捲曲就要準備落汁，唔好煮太耐。

[Warm Tips]

1. Black pepper: It is recommended to grind it with the original black pepper, which is much more fragrant than ready-made powder.

2. Heat: Stir-fried shrimps must be cooked over high heat. When you see the shrimp turning red and curling, you should prepare the juice. Don't cook it too hard.

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