原料:鲜虾、韩国泡菜、料酒、胡椒粉、盐、蒜、鸡精、小葱。做法:1.虾去头剥壳开背,去掉沙线冲洗干净,加盐、胡椒粉和少许料酒稍腌。2.韩国泡菜切小段,葱、蒜切末备用。3.热锅上油,油热后下腌好的虾仁炒至变色后起锅备用。4.余油再次加热,加少许蒜末略炒,倒人泡菜段炒香。把之前炒好的虾仁回锅,撒少许鸡精、葱末后起锅即可。小贴士:鲜虾开背后,炒出来的 Ingredients: shrimp, kimchi, cooking wine, pepper, salt, garlic, chicken, shallot. Practice: 1. Shrimp to the head peeled open the back, remove the sand line rinse, add salt, pepper and a little cooking wine slightly marinated. 2. Korean kimchi cut short section, onion, garlic sliced ​​spare. 3 hot oil, oil, heat the next marinated shrimp fried until discoloration after the pan. 4. I oil again heated, add a little garlic slightly fry, up sauerkraut section saute. Shrimp fried before the back to the pan, sprinkle a little chicken, scallion can be after the wok. Tips: Open behind the shrimp, fried out