Prawns in Tomato Sauce
1.
Prepare enough dishes and ingredients.
2.
Wash the prawns, minus the whiskers, tips, heads and feet. Use a knife to cut slices on the back of the shrimp (don't open it thoroughly) to remove the shrimp thread (the shrimp intestines have mud and sand). Rinse with clean water after treatment to drain the water. Put it in the pot, add a small amount of salt, cooking wine, black pepper, and minced garlic, mix well and marinate for 20 minutes.
3.
Pour an appropriate amount of salad oil into the pan and when the oil is 70% hot, add the marinated prawns (don't pour too much water in the marinated juice), stir fry, cover and simmer for a while. The shell of the shrimp is red on both sides, and the shrimp meat is white on the back. When the prawn fragrant dew in the pot is dry and scented, set aside (about 2~3 minutes). Remember not to forcefully stir the shrimp head.
4.
After the pot is washed, heat the pot and pour an appropriate amount of salad oil. When the oil is 50% hot, add the chopped onions and stir fry for a fragrant flavor. Add 2 tablespoons of tomato sauce and stir fry together to get the red oil. Pour in an appropriate amount of water (not too much water, too much sauce will not hold the shrimp), then add sugar, a small amount of salt, and stir fry the chicken essence. Finally, add the fried prawns and stir fry so that the shrimps are evenly coated with tomato sauce. After the juice is slightly collected, a small spoonful of whiskey (black square) is poured on to increase the aroma. Stir fry a few times before serving.
5.
The meat is fresh and fresh, and the skin is burnt.
6.
Red and bright. Increased appetite.
7.
Nutritious and delicious, sweet and sour.
8.
The taste is strong and the fragrance is overflowing.
9.
The finger sucks and the prawns are fresh and sweet.
10.
Sweet and sour, slightly fragrant, unstoppable deliciousness.
