Braised Shrimp Balls
1.
The fresh crayfish bought at the vegetable farm or supermarket are made into shrimp balls. The size of the crayfish does not need to be particularly large, but the medium one is fine, so the price will be reasonably cheaper.
2.
Rinse the bought crayfish with clean water several times. If you are afraid of the crayfish’s tongs, you can use kitchen shears to cut off the larger tongs directly. There is meat in the big tongs, so put it on the plate and don’t discard it. Next, if you are still a little worried, you can wrap a wet towel around the shrimp head with your right hand, press the shrimp tail with your left hand, twist forward with your left hand, and twist backward with your right hand to easily unscrew the shrimp head.
3.
Next, go to the shrimp thread. This part is very dirty. It must be cleaned beforehand. Observe the crayfish's tail with 3 flaps. Grasp the middle tail and pull it out, then the shrimp thread can be pulled out and thrown away.
4.
In order to make the shrimp balls more delicious, cut the back with kitchen scissors.
5.
Then take the shrimp yellow and divide the shrimp head into two. Do you see the yellow part? This is the shrimp yellow.
6.
Shake the shrimp head gently, and the yellow shrimp will fall off automatically. If it can't fall off automatically, use your finger to help it come out. The picked shrimp yellow will be soaked in water for later use.
7.
Wash all the processed shrimp tails and shrimp tongs again, drain the water, and place them in the dish for later use.
8.
Rinse the collected shrimp yellow gently with clean water. Be careful not to use too much water to wash away the shrimp yellow.
9.
Sprinkle an appropriate amount of salt, cooking wine, and pepper on the shrimp tails and shrimp tongs.
10.
Stir all the ingredients and marinate for at least 15 minutes.
11.
While marinating, prepare garlic cloves and ginger slices.
12.
Heat the oil pan to 70% to 80% heat and pour in the appropriate amount of salad oil.
13.
Pour in the garlic cloves and ginger slices and stir fry for a nice aroma.
14.
Pour the shrimp tails and shrimp tongs.
15.
Stir fry quickly.
16.
Add the right amount of cooking wine and continue to stir fry.
17.
Add soy sauce to color.
18.
Pour the shrimp yellow before serving.
19.
Quickly stir fry, so that each shrimp ball can be covered with shrimp yellow.
20.
Finally serve on a plate.
