Qianjiang Oil Braised Prawns
1.
Wash the garlic and ginger slices, and braise the prawn sauce with prawn king oil for later use.
2.
Put cooking oil in the pot, put dried pepper, pepper, ginger slices, and stir fragrant pepper and dried pepper.
3.
Stir fragrant and pour in the cut and washed crayfish.
4.
Pour the crayfish into the pot and fry it red. After the crayfish are fry red, add garlic, pour shrimp paste, and pour beer. Cover the pot and simmer for six to eight minutes.
5.
After six minutes, pour a thin layer of wet gorgon powder and collect the juice.
6.
Turn off the heat and put it on the plate, and an authentic and delicious Qianjiang oil braised prawns is complete.
Tips:
1. Tips for raw material processing: Rinse the shrimp in clean water, and clean the shrimp body with a toothbrush. Then catch the crayfish and cut off the tip hooks of the two large clamps. One is to prevent it from catching people, and the other is to make it taste better; to remove the intestines, there are three tail wings on the tail of the shrimp, pinch the middle one, and twist one. Pull, the intestines will come out; then cut from about 1/2 of the shell of the shrimp head (in order to effectively keep the shrimp yellow, cut as little as possible), pay attention not to cut directly, when you want to break it. Pull it out to take out the sand sac on the head of the shrimp together, which is the black mass. Be careful to keep the shrimp yellow.
2, to eat Qianjiang oil braised prawns must be used in pots.
3. There is no need to put other seasonings after using the braised prawn sauce bag.
