1997妈妈的皮皮虾Mom’s Mantis Shrimp

皮皮虾又叫虾爬子、撒尿虾，它有坚硬的外壳，但肉质鲜嫩，非常美味。90年代的时候，母亲经常买回一些皮皮虾来烹饪，分为两种烹饪方式：1.香辣味。2.椒盐味。两种味道都很好吃。香辣味是用重庆豆瓣酱为主料制作。椒盐味是以花椒与盐的调味来实现味蕾呈放，也别有一番风味。这个皮皮虾坚硬的外壳能抵挡高温，让内部的肉质始终保持鲜嫩，加上两种不同调味的炒制，香辣可口，配上一瓶冻啤酒，十分完美。吃皮皮虾需要时间慢慢剥壳，一家人围在一起，一边慢慢剥壳吃虾，一边喝着啤酒，谈笑风声，好惬意。香辣皮皮虾制作，先把皮皮虾洗净，配以重庆豆瓣酱、花椒、蒜末、辣椒丝（点缀）炒制而成。Mantis shrimp, also commonly called squilla or shrimp crawler, features a tough outer shell with exceptionally tender and savory meat. Back in the 1990s, my mother would often buy fresh mantis shrimp and cook it in two signature styles: spicy flavor and salt-and-pepper flavor, both equally delicious and appealing. The spicy version is crafted with classic Chongqing bean paste as the core seasoning, while the salt-and-pepper style uses a simple blend of Sichuan peppercorn and salt to deliver a unique savory taste. Its hard shell locks in heat during cooking, keeping the inner meat consistently fresh and tender. Paired with icy cold beer, this flavorful treat is simply unbeatable. Savoring mantis shrimp takes time to peel the shell gently. The whole family would gather around the table, peeling and tasting the shrimp while sipping cold beer and chatting casually, enjoying a laid-back and delightful family moment.To prepare spicy mantis shrimp, clean the fresh shrimp thoroughly, then stir-fry with Chongqing bean paste, Sichuan peppercorns, minced garlic and shredded chili for garnish.