孔雀大虾是把大虾经过油锅处理,利用大虾的弯曲形状和颜色花纹,搭配造型成孔雀的身子,又选用白萝卜雕刻孔雀的头颈部,用心里美(红心萝卜)雕刻牡丹花,经过精细地雕刻,孔雀头部和牡丹花的造型就出来了,再给孔雀配上黑眼、红冠、红嘴,更显得形象逼真。这道菜构思精巧、色泽鲜艳协调。 在孔雀大虾的制作中,先将大虾整理冲洗干净,用料酒、盐、葱、姜淹渍30分钟。锅内倒入适量的油,当油温至5～6成时,放入花椒,炸出 Peacock prawn prawn prawn is processed through the use of prawn curved shape and color patterns, with peacock modeling body, and use white radish carved peacock head and neck, heart with the United States (red radish) carved peony After careful carving, peacock head and peony flower shape came out, and then accompanied by peacocks black, red crown, red mouth, even more vivid. The dishes are smartly conceived and brightly colored. In the production of peacock prawn, first prawn finishing rinse, with cooking wine, salt, onion, ginger submerged 30 minutes. Pour the pot of the right amount of oil, when the oil temperature to 5 to 6 percent, into the pepper, fried