Boiled Shrimp
1.
After thawing the prawns, clean them and pick out the prawn threads. The live prawns do not need to take the prawn threads. What you want is fresh. Boiled shrimp is best to use live shrimp, the ingredients are fresh and the taste is more delicious. Although the method is simple, just boil it in the pot, and the operation is also skillful. When done correctly, the meat is firm and full, sweet and tasteless, and delicious without dipping in juice.
2.
After the prawns are processed, start to cook the prawns. Put as much water in the pot as possible so that the prawns can be evenly heated. Scallion and ginger sliced in a pot under cold water, pour a little cooking wine to remove fishy, and bring to a boil.
3.
After the water is completely boiled, you can smell a faint green onion and ginger flavor, so as to better remove the fishy smell of shrimp. It is very important to add the prawns at this time. It is not a pot under cold water, but a pot under water. As soon as the shrimp enters the boiling water, the color will change immediately, and a little more cooking wine should be added to remove the fishy smell and enhance the fragrance.
4.
After entering the pan, the shrimp should be gently pushed with a slotted spoon or spatula to make it evenly heated until the water boils again, and it will be out of the pan after boiling for about 1 minute. The time depends on the size of the shrimp, don't cook it too old, it will not taste good.
5.
According to personal taste, you can start a meal with a dip, and it tastes delicious without dip.
