Dry-Braised Prawn with Ham and Asparagus-You Are Foodie

By Jo
53

Dry-Braised Prawn with Ham and Asparagus

The key to making this dish is to use fire, which is a representative dish to master the temperature. When frying shrimps, put them into the pot one by one without sticking. Stir fried watercress should be fired evenly to make them crispy and red. Add the soup moderately, control the natural juice collection, and make the juice dry and bright before cooking.

Main Ingredients

White shrimp 350 g

Auxiliary Ingredients

The dishes cooked with Pixian bean paste are very salty and spicy. It is not suitable to add salt to taste

Step 1 . Remove the shell of the shrimp and leave the head and tail. Open the back to take the sand line, wash it, drain, and soak it with dry starch. Dice pork.

Step 2 . Heat the oil in the pan until it is 60% hot. Fry the shrimps until they are shaped. When the oil temperature rises, fry them in the pan. Remove the crispy crust.

Step 3 . In the pot, add a proper amount of base oil, add bean paste, stir fry until red, then add diced meat, ginger and garlic, stir fry until fragrant, add soup, add shrimp, soy sauce, cooking wine and MSG, burn them until they taste good, add chopped green onion and vinegar, drain the juice and put bright oil on the plate, and serve.

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