1. After the Argentine red shrimp is thawed, remove the shrimp thread, shrimp feet and shrimp silk, rinse well, control the moisture and set aside
2. Wash the onion, ginger and garlic, and chop for later use. The ratio of onion, ginger and garlic is 2:2:1. This time I made 15 red shrimps of L1 grade. 4 pieces of garlic were used. The amount of onion and ginger was 2 of garlic. Times
3.
Ingredients and juices → adjust ingredients juice: sugar, vinegar, soy sauce, cooking wine, the amount and proportion (2 scoops: 2 scoops: 1 scoop: 1 scoop)
Then add the right amount of salt and starch
4. Heat the pan, pour in an appropriate amount of peanut oil, and fry the red shrimp until the end of the curly is served.
5. Heat up the pot, pour in an appropriate amount of peanut oil, add the onion, ginger, garlic and sauté on high heat
6. Put in the red prawns fried in the previous step, and finally pour in the sauce. After the high heat quickly stir and fry evenly, cover the pot and simmer for 1-2 minutes. Uncover the lid, stir-fry the red shrimp evenly, take it out of the pan, and put it on a plate.
Tips:1 It is best to use a brush when cleaning Argentine red prawns until the body is not slippery.
2 After the prepared juice is placed, there will be precipitated starch and sugar at the bottom. It is best to stir it and then pour it into the pot. If there is sediment at the bottom, add a small amount of water to dissolve it and pour it into the pot (the water must be Don’t make too much, otherwise it will affect the taste
3 Please pay attention to the change of the size of the fire in the step. If the frying is too dry, you can add a little water to avoid the pan.
