Step 1: Wash the lobster with clear water after buying it back, then pick out the shrimp line from the shrimp back and cut off the shrimp whiskers and guns. Reminder: I won't say much about the factors of picking shrimp lines. It's really dirty if you don't pick the shrimp line. The reason why shrimp whiskers and shrimp guns are cut off is that in the case of braised prawns, it is not easy to cut off the sticky pot for a while, and the dishes made are more beautiful and generous. Step 2: Everyone prepares the appropriate shallots in advance and cuts them into chunks, and the ginger slices are also cut into ginger slices or ginger slices for later use. Step 3: Take out the pan until the oil is completely burned, add a little vegetable oil, then turn the gas stove to the next fire, and put the big lobsters into the pan one by one until both sides are golden. Reminder: When frying lobster, be sure to heat the pot and cool the oil. This kind of fried lobster looks fine and is not easy to stick to the pot or paste the bottom. In addition, novice friends must pay attention to small fire fried crayfish. Crayfish is easy to fry when it becomes popular.
Step 4: Add onion, ginger, two spoonfuls of soy sauce, three spoonfuls of rice vinegar, two spoonfuls of rice wine, two spoonfuls of white sugar and appropriate amount of salt after the lobster is fried until golden on both sides, quickly stir-fry the seasoning and lobster evenly, then turn off the heat, let the lobster cook in the pot until the juice becomes more and more viscous, and then turn off the heat. After picking out the ginger and garlic, the lobster can be served. The above is the specific method of braised prawns shared with you today. If you are afraid of not getting the seasoning in time, you can put sugar, vinegar, yellow wine, soy sauce, edible salt and other seasonings into a bowl and mix well until they are put into the pot at the same time. It would be easier to stew prawns in oil that way.
Why are the braised prawns cooked at home so old? Many people have encountered this situation when cooking braised prawns. The fundamental reason is that we have not grasped the degree of maturity. In the end, there is no need to add water or cover the pot to stew prawns. Just pour the seasoning into the pot and cook until the juice is thick. In that case, everyone will spend less time, the braised prawns cooked in oil will not be easy to burn, and the lobsters will be fresh and refreshing.