Ingredients: prawn, onion, coriander, soy sauce, mustard, garlic, green pepper, lemon, cooking wine, seafood soy sauce, high-alcohol liquor (above 52 degrees), oyster sauce, salt, chicken essence and sugar.
Production process:
Clean the bought prawns first, cut off their shrimp guns and whiskers first, then pick out the shrimp lines one by one with a toothpick, and then put them in a larger bowl, which is more convenient to mix.
In addition, prepare 2 onions, a few slices of ginger, a proper amount of green pepper (cut into small circles), 3-5 garlic (cut into petals), a proper amount of minced coriander and 2 slices of lemon (be sure to squeeze its juice clean), and then pour it into the processed prawns.
At the same time, add a little cooking wine to remove fishy smell, and then add a proper amount of soy sauce, seafood soy sauce, oyster sauce and a small amount of high-alcohol liquor. It is an indispensable 1 seasoning for choking prawns, which can not only enhance fragrance, but also play a role in sterilization.
Then add a little mustard, and finally add a proper amount of salt, chicken essence and white sugar to taste, then stir evenly and marinate for half an hour every 3-5 minutes. You need to turn them 1-2 times with chopsticks, which can not only speed up the taste, but also keep the shrimp fresh and tender. After the raw and choking prawns are cooked, just suck one. It tastes really good, so be careful, it's very addictive!
Tips:
Prawn must be kept fresh (except sea shrimp), otherwise shrimp meat will lose its unique Q bomb and taste much worse.
The curing time of choking shrimp is not as long as possible, otherwise it will not only lead to a large loss of nutrients, but also lead to meat shrinkage, so it should be turned constantly in the middle to increase its taste effect.
The only disadvantage of choking is that it is cold. People with bad stomachs should try to avoid eating it, otherwise they will eat bad stomachs and lead to diarrhea.