Braised Prawns
The Spring Festival is coming soon. We must make Chinese delicious food during the festival. Braised prawns in oil is a classic Shandong dish. The seasoning is very simple, highlighting the freshness of prawns. Only when the heat is well controlled can the fried food be fresh and tender without firewood. Today I will share with you the practice of braised prawns in oil. The method of oil stewing is to fry the back door first, and then use steam to ripen the shrimp in the stewing stage. It is also a very common cooking methodThe stewing time should be two to three minutes, which can be adjusted according to the size of the shrimp. Don't be bored too long, or the shrimp will grow old.
Step 1 . Soak the spring onion and ginger in water in advance, and only use the spring onion and ginger water
Step 2 . Wash the sea white shrimp, cut off the shrimp gun with an oblique knife at the head, and pick out the sandbag with a toothpick. Cut off the shrimp whiskers and legs. Open the back and pick out the bottom line.
Step 3 . Some shrimp heads are left for other dishes. Put oil in the pot and fry the shrimp head into shrimp oil over low heat. This amount is not included in the recipe.
Step 4 . The fried shrimp oil is very red and bright. Put some into the pot and fry shredded ginger
Step 5 . Stir fry shredded ginger until fragrant. Add the shrimp.
Step 6 . Add salt, sugar and pepper to the fried shrimp. Cook rice wine to remove the fishy smell.
Step 7 . Pour about 50g of water with scallion and ginger. Simmer for two to three minutes.
Step 8 . After stewing, quickly collect the juice over high heat, and pour a few drops of sesame oil into it to get out of the pot.
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