Braised Prawns

Name: Braised Prawns
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 255g Prawns; a little ginger; a little Shallots; a little Perilla; 1 tablespoon and a half Vegetable oil; a little Minced garlic; 1 tablespoon Cooking Wine; Some Soy sauce

by Feixue Piaoxu (from Tencent.)

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Locals always serve two or three kinds of shrimp when banqueting guests, among which prawns are common. The prawn meat is soft, delicious, rich in nutrients, contains a variety of vitamins and trace elements necessary for the human body, and is a high-protein nutritious aquatic product. Shrimp is rich in magnesium, which plays an important role in regulating heart activity. This season, large prawns are cheaper, so you can buy more dried prawns and cook them. The braised prawns made this time are different from the previous method in that the perilla is added, which is very aromatic, and the roast is relatively dry and very chewy.

Ingredients

255g Prawns
a little Ginger
a little Shallots
a little Perilla
1 tablespoon and a half Vegetable Oil
a little Minced Garlic
1 tablespoon Cooking Wine
Some Soy Sauce

Braised Prawns

1. Ingredients map

2. Cut off the prawns, cut the ginger and perilla and set aside

3. Hot pot oil

4. First add minced garlic and stir fragrant

5. Pour the prawns

6. Quick stir fry

7. After the shrimp turns color, add the cooking wine

8. Next ginger

9. Salt

10. Soy sauce

11. Add a little hot water and cover the pot and cook for a while

12. Add the perilla, mix well and turn off the heat

13. Cut in the chives

14. Out of the pot into the plate

Tips:
1. If you don't have time to pick out the fishy line, put more cooking wine, add ginger, garlic and basil to remove the fishy. Dried perilla leaves can be put in winter.
2. Shrimp tends to be warm and hot, and those with hyperactive yang tract or yin deficiency with heat should avoid eating or eating less. People who are allergic to shrimp and have skin rashes should not use it.