Deep sea Meiji shrimp in oil
Deep sea prawns, stir fried with yellow rice wine and hot oil, mellow seafood, shrimp q-ball, juicy and delicious1. The deep-sea prawns are larger than 5-6 Kiwi prawns, so the frying and stir frying time will be longer than that of ordinary Kiwi prawns, otherwise they will not be cooked; No shrimp, Jiwei shrimp is the same, the time can be short; 2. The shrimp should be fried twice, so that the shell of shrimp can be hard and the meat tastes tender;
Step 1 . Preparation: deep sea prawns
Step 2 . Wash the prawns, open the back and take out the shrimp intestines
Step 3 . Marinate with wine, ginger slices, garlic slices and a little salt for 15 minutes
Step 4 . Hot oil, fried shrimp (the first time), turn over and fry, and then take out
Step 5 . Add ginger and garlic slices into the oil pan
Step 6 . At high temperature, add shrimp (for the second time) and fry again, then take it out
Step 7 . Leave the oil in the bottom, add the shrimp that has been fried twice, and add the cooking wine to stir fry. The cooking wine can be more
Step 8 . Stir fry with soy sauce, sugar and salt
Step 9 . Sprinkle chopped scallions and stir fry, multiply and serve
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