Five-star Taste [shanghai Fried Shrimp]

Five-star Taste [shanghai Fried Shrimp]

1. Prepare the materials.

2. Cut the ginger slices, light white and light green.

3. Use a toothpick to pass between the penultimate section and the penultimate section of the shrimp body, pick up the broken shrimp thread, and then pinch the broken thread to stretch out the shrimp thread. (Pull it out slowly, if you really can’t, just cut the back of the shrimp and pick it out)

4. Cut off the prawn gun, prawn whiskers, and prawn feet at one time; after cleaning, drain the water.

5. Put an appropriate amount of oil in the pot, the amount of oil is almost covering the shrimp body, and the drained shrimp is fried.

6. Fry until the shrimp shell is a little separated from the meat and the shell is crispy; remove the shrimp and drain the oil. (How much shrimp sauce can be used for stir-frying, it's very fragrant)

7. Leave an appropriate amount of shrimp oil in the pot, add the ginger slices and green onion to saute.

8. Put the fried shrimp into the stir fry.

9. Add salt, sugar, cooking wine, chicken essence, light soy sauce, add half a small cup of water (or stock), bring to a boil on high heat, collect the juice, stir fry fast in the pan, so that the shrimp will be fresh and tender when you eat it. Too old.

10. Turn off the heat, sprinkle with green onions, stir-fry slightly, and then serve.

11. The taste of Shanghainese will be a little bit more partial to desserts, and will add more sugar. The amount of specific seasonings can be increased or decreased according to their own tastes. Don't put too much light soy sauce, otherwise it will affect the color of the finished product.

12. The shrimp shell is eaten with the shrimp meat, it is very crispy!