[tianjin] Stir-fried River Prawns with Leek
1.
The small river prawns are rinsed repeatedly to control the dry water. I bought this in the morning and made it at night, so the color is a little yellow. It is best to buy it and eat it to keep it fresh.
2.
Pick the leeks, wash and cut into inch sections, shred the ginger, and cut the chili into oblique sections. If you don't like spicy, you can choose non-spicy red peppers.
3.
Heat a little more oil and put it in the river prawns in the controlled dry water.
4.
Stir-fry until the shrimp skin is slightly crispy, and the shrimp will taste good when fried.
5.
The ginger, chili peppers are put in the pan and burst into aroma.
6.
Put the prawns into the pot, add 1 tablespoon of cooking wine, half a tablespoon of sugar, a few drops of vinegar, 1 tablespoon of light soy sauce, and appropriate amount of salt.
7.
Chives in the pot
8.
Stir fry evenly. Don't wait for the chives to come out of the soup and turn off the heat.
9.
Installed, super classic.
Tips:
Small river prawns are best to go to the market to pick fresh ones, fresh small river prawns bouncing around. The whiskers of the small river prawns are not so hard and do not need to be cut one by one. Everyone knows that leeks are well-fried. Don't fry them for a long time to avoid the soup. Basically, put all the seasonings and stir-fry the leeks for a few times and then turn off the heat.