One catty of prawns, 70 grams of cooking oil, 50 grams of cooking wine, half a teaspoon of salt, one teaspoon of dark soy sauce, two tablespoons of soy sauce, 35 grams of sugar, 3-4 slices of ginger, a small piece of green onion, two small green onions, and a small half a teaspoon of vinegar (a few drops, I think)

Methods:

Over a high heat, heat a wok, and add the vegetable oil (I prefer to use canola oil, there is no requirement of oil here). When the oil is hot

How can you tell if the oil is hot? Take a chopstick and stick it in the oil, see the small bubbles around the chopstick, it means the oil is already hot, you have to go to the next step, otherwise it will be smoking

The old driver has good control of the choking, hmmm!

High heat, put ginger and green onions, you can put the ginger first, after 20 seconds or so, and then put the onions, when the ginger and green onions are presented around the state of the yellowing of the curled edges of the pour into the drained shrimp

Shrimp into the pan without stirring, just wait until the surface of the shrimp also began to red, and then turn a few shrimp under the turn up, continue to wait

Again a few moments to turn again! two or three times, the purpose of doing so is to simulate a large frying pan explosion shrimp, dry shrimp skin residual moisture, do not turn too often, otherwise it is the same as stir-frying, basically every time you turn the interval of about a minute

Then you can add the wine, soy sauce, soy sauce, salt, sugar in turn.

This is the time to turn to medium heat, do not add water! Don't add water! Do not add water!

Stir-fry a few times to see all the shrimp are evenly colored on the lid on medium-low heat and smothered for about a minute.

Remember not to stir-fry too many times, it is easy to fry the water dry, but also easy to shrimp fried old.

Tips: wine can be added along the edge of the pan in a circle, play a role in choking, soy sauce old soy sauce can not be, because it is easy to scorch the pan

Starting before the pan, dripping vinegar, turn two or three sprinkled with scallion segments, and then stir-frying two or three on the scallion oil aroma of the overflowing (when scallion meets the hot oil will always be able to collide with a wonderful chemical reaction)

The sauce is thick and finally poured on the last, does not it seem to have a very appetizing? I can eat a pot of it alone

Unlocking eating tips:

This dish is usually not very willing to eat while it is hot, seafood, there is always a fishy smell out of the pot, maybe it is a psychological effect, usually I will let it cool down and then eat it, as a result, not only is the fishy smell of the hot steaming is gone, but also the important thing is that the shrimp dipped in the broth at the bottom of the soup is very flavorful, tasty to the head

It can be a cold dish, too. It can also be a cold dish Oh, every two hours or so up and down a little, it is the cold dish that the brightest star