Shui Xian Hong Cai

Shui Xian Hong Cai

1. The ingredients for this dish.

2. Remove the silk from the shrimp.

3. Pick a sand line between the first and second section of the shrimp tail.

4. Cut the scallions and ginger into fine strips and set aside.

5. Remove the leaves of rapeseed to make rapeseed flowers, soak the rapeseed flowers in salt water for later use.

6. Bring water to a boil in the pot, add an appropriate amount of olive oil.

7. Then add an appropriate amount of refined salt to the water.

8. Put the soaked rapeseed flowers in boiling water, blanch them and remove them for later use.

9. Add the right amount of salad oil to the bottom of the pot, and then add a small amount of sesame oil.

10. When the oil is 80% boiling, put the shrimps in the pan along the side of the pan and fry them.

11. Turn the pan to let the shrimp fry evenly, don't turn it over, add the ginger shreds when the shrimp changes color.

12. At this time, you can slowly turn the shrimp over and fry the other side, and slowly turn the pan body until the other side also changes color.

13. After coloring on both sides, sprinkle with shredded green onions and continue frying for a while.

14. Add a lot of cooking wine, it is advisable to surpass the shrimp.

15. Bring the fire to a boil to let the alcohol evaporate.

16. Add a little boiling water at this time.

17. Add an appropriate amount of refined salt.

18. Add sugar, you can add more sugar.

19. Cover the pot and let it boil over high heat, then change to low heat and simmer slowly for a while.

20. When the soup becomes less, add an appropriate amount of tomato paste and stir well.

21. At this time, turn on a high heat to collect the juice, and finally pour in the right amount of sesame oil to get out of the pot.