Steamed Prawns with Garlic Vermicelli
1.
Wash the prawns, use scissors to cut off the shrimp gun and shrimp legs
2.
Cut back
3.
Then use a knife to cut flat (don't cut the shrimp tails), and remove the shrimp threads
4.
First pat the shrimp twice with a knife, then chop the shrimp horizontally a few times
5.
Then wash and control water, marinate with white pepper and cooking wine for 10 minutes to remove fishy
6.
Soak the fans in advance
7.
Mince garlic into a bowl
8.
Add oil to the pot and fry half of the garlic into light golden brown over low heat
9.
Add appropriate amount of cooking wine, steamed fish soy sauce, water and stir well
10.
Pour in the remaining half of the minced garlic to make a bowl of juice (you can add water to the steamer to boil at this time)
11.
Wash the baby cabbage leaves and put them on the bottom of the plate
12.
Spread the vermicelli on top, and finally put the processed prawns
13.
Spoon the garlic juice on the shrimp back and vermicelli
14.
Put it in a pot of boiling water and steam for 5 minutes
15.
Diced chives
16.
After the steamed prawns are out of the pot, sprinkle some chopped green onions
17.
Add oil to the wok and cook until it smokes slightly, then pour it on the shrimp. It tastes best when served hot
Tips:
1. The shrimp can be fresh or frozen.
2. Behind the opening of the shrimp, pat the meat flat and chop a few times. On the one hand, it is convenient for the taste and can also prevent the shrimp from curling.
3. The fans need to be soaked in cold water in advance.
4. In addition, we need more soup so that the fans underneath can also absorb the soup, making it more delicious and delicious.
5. The last hot oil must be burned until slightly smoked, so as to stimulate the fresh aroma of steamed fish soy sauce and minced garlic.
