Braised Prawns
1.
It is best to use fresh prawns. If you can't buy them, you can use fresh, larger basetail prawns. The method is the same.
2.
After washing the prawns, open the back. It is recommended to keep the heads and tails of the prawns.
3.
Heat the wok to about 80% heat, turn to medium heat, pour some cooking oil, and fry the shrimps on both sides of the pan. Be sure to fry until both sides are slightly charred, the open back is basically blooming, and the shrimp meat turns white. In this process, stir fragrant ginger and garlic together;
4.
Cook some cooking wine to remove fishy and freshness, and turn it into a small fire;
5.
Add an appropriate amount of soy sauce to the pot and stir-fry quickly, be sure to keep the fire low, otherwise it will easily cause a paste;
6.
Stir-fry the dark soy sauce and add a small amount of boiling water to turn it into a high-fire prawn, and add more sugar at the same time;
7.
Be sure to cook the shrimp on a high fire. After the water is boiled, add an appropriate amount of tomato sauce. There is no need to turn the shrimp in the subsequent process, otherwise it will destroy its perfect shape.
8.
Just keep pouring the juice to make it absorb the flavor;
9.
The soup will thicken as it cooks,
10.
When there are as many as in the picture above, it is basically OK, about half a tablespoon in capacity, and you can turn off the heat at this time;
11.
Don't rush to install the plate after turning off the fire, there is the most important link. After sprinkling the coriander, it is recommended to evenly pour a few drops of sesame oil on the surface of the shrimps, then use the chopsticks to elegantly arrange the shrimps on the plate, and evenly pour the remaining soup at the bottom of the pot on the shrimps;
