1. The portion should be appropriate for dinner...otherwise there will be meat...3 people so 6 prawns. Wash first, then remove the legs, whiskers, and guns, then cut along the back of the shrimp with scissors, and pick the shrimp thread. You can use kitchen paper to soak the moisture on the surface of the oily food. Minced garlic and sliced ginger (it's best not to eat ginger at night, just to remove the fishy smell). Shred the purple onion and set aside.
2. Dry the water on the bottom of the pan, wipe the bottom of the pan with slices of fresh ginger, pour an appropriate amount of fried pepper oil into the pan (half of the shrimp body), add the prawns when the low heat oil is just warm, and fry slowly ...Until the red oil in the shrimp head overflows and curl up at the open back. Hold out
3. Hmm...I want to call a tall name for this part! Fried sugar color! But not very professional...Oyster sauce, 5 degree vinegar, cooking wine, thirteen incense, light soy sauce, stir evenly according to the amount and prepare in advance. Heat the oil in the bottom of the pot on medium heat, put the fresh ginger into the pot, wait until the oil is bubbling, add soft white sugar, stir ing... slightly change color, put in the reserved seasoning (stir in the left hand) and boil it with a little water , And put the fried prawns in bright colors.
4. Add salt, dark soy sauce, minced garlic, and onion, flip it with chopsticks, put a little 9-degree white vinegar before out of the pot...Improve the freshness...there are fewer friends who like thick soup and oily eating Boil it for a while and serve it! My family likes to rely on the appearance of prawns, but the prawns that they rely on are not strong in their taste...so I use the method of braising to cook the prawns, so it takes a little longer to collect the juice...wait until the flavor melts into the prawns. In...Plate!
5. Braised prawns without thick sauce on the outside! Of course, the level of the gods of cooking is not on the same level... but the family happily share together... still very happy...
Tips:1. I belong to the kind that generally do not use monosodium glutamate and chicken essence for cooking, so I did not write it in the auxiliary materials. If friends like it, you can also consider the amount. 2. The amount of excipients. I also found out when I decided to record the process today that the food was not rigorously done. If there is a need for me to leave a precise message to me..
