Introduction to the recipe The delicate color of the new prawn proves its freshness for the first time. The lingering fans are also full of flavor under the thick sauce package. The two snuggled up in the casserole, which kept the temperature constant and made people feel warm and intimate. Calorific label: The calorie of this dish is 179 calories per person.

material

200g fresh prawn, 2 small pieces of vermicelli, scallion 1 00g, oyster sauce 1 tbsp (1 5ml), ginger 1 tbsp (10g), 2 tbsps of Shaoxing yellow wine (30ml), and light soy sauce. Chicken essence 1 teaspoon (5g), white pepper 1/2 teaspoons (3g), sesame oil 1 teaspoon (5ml), and 2 tablespoons of oil (30ml).

working methods

Soak the vermicelli in warm water for 15 minutes, and let it soften and bubble slowly.

Use scissors to cut off the whiskers and feet of fresh prawns, then cut them from the back, pick out the shrimps, and then rinse them with running water.

Wash the onion, and cut the onion and onion leaves into 2 cm long pieces. Peel the ginger and cut it into 2 cm diamond-shaped pieces.

Heat the oil in the wok with medium heat. When it is 50% hot (you can feel the heat rising when you put your palm above the wok), add the onion and ginger slices and stir-fry until fragrant, and then add the prawns with knives for a while.

Pour Shaoxing yellow rice wine, soy sauce and oyster sauce into the pot and stir well, then add a proper amount of hot water (about 200ml) and chicken essence, and bring to a boil over high fire.

Drain the soaked vermicelli, put it into the pot, mix well, then move it into a small casserole, sprinkle with the remaining chives, cover the pot, and stew for about 3 minutes to let the vermicelli fully absorb the soup.

Finally, add sesame oil and white pepper into the small casserole and stir well.

skill

After the vermicelli is put into the pot, it should not be cooked for too long, otherwise the vermicelli will go bad and have no taste.