Shrimp 15

condiment

salt

4 grams

soybean

15g

verdant

Two trees

energy

1 block

Cooking wine

10g

Aromatic vinegar

5 grams

starch

2 grams

vegetable oil

40 grams

water

Banwan

refined sugar

15g

Classic method of braised prawns in oil

1. Wash the shrimp, cut off the whiskers, and remove the shrimp line behind with a toothpick.

2. Put it into the pot and pour the cooking wine and mix well.

3. Mixed seasoning juice (seafood soy sauce (or ordinary soy sauce) 15g, balsamic vinegar 5g, sugar 15g, half bowl of clear water, and starch 2g).

4. Cut the onion and slice the ginger.

5. Put the vegetable oil in the pot and heat it.

6. Fry the prawns on both sides into beautiful red shrimp oil, and then serve the prawns (lightly press the prawns with a spatula, and there will be more red oil).

7. Put the onion and ginger into the shrimp oil pan and stir-fry.

8. Pour in the sauce and stir-fry.

9. Add the fried prawns, season with salt, cover the pot and stew for 2 minutes.

10. Then collect the juice on medium heat until it is a little thick. Be sure to leave more juice. Both the soup and the scallion bibimbap inside are delicious.