1. Wash the prawns
2. Find the position of the second section on the back of the shrimp, pierce it in with a toothpick, and pick out the shrimp thread.
3. Remove the shrimp head, open the back of the shrimp with scissors, wash it with water, add cooking wine, vinegar, salt, pepper, steamed fish soy sauce and marinate for half to an hour~
4. Take out the marinated shrimp to control the moisture, and pour the shrimp into the oil pan when it heats up.
5. When the shrimp skin is golden brown and the skin on the back is cracked and the meat is turned out, remove it and place it on a plate to control the oil.
6. Leave a little oil in the pan, add ginger shreds and sauté fragrant, then pour in the sliced lotus root and stir fry.
7. Then pour in the well-controlled shrimp and green onion, add the appropriate amount of salt and pepper, cumin according to personal taste, continue to stir for a while and then turn off the heat, the delicious salt and pepper-based shrimp will be out of the pot.
Tips:Shrimp thread must be pulled out, it is the dirtiest thing on the shrimp.
In fact, I think this dish is best made with river prawns, but now river prawns are sold at the cheapest price of 70 yuan per catty. I sometimes say that I can’t afford it~
