Cuisine: Jiangsu and Zhejiang cuisine

Type: local characteristics

Basic characteristics: light taste, fresh and salty;

Basic material: 10 prawn. 25g of seasoning wine, appropriate amount of refined salt, 30g of sugar, 5g of monosodium glutamate, 25g of peanut oil 100g, 25g of sesame oil, 2g of aniseed, 75g of onion, 50g of ginger slices and appropriate amount of clear soup.

1. Wash prawns, cut off whiskers and legs, cut a small hole from the head of the prawn gun, take out sandbags, and then cut off the back of prawns to extract sand glands.

2. Stir-fry the spoon on the fire, add peanut oil, heat it, add aniseed, onion and ginger slices, stir-fry prawns to get shrimp oil, cook cooking wine, add refined salt, white sugar and clear soup to boil, cover it, stew thoroughly with low fire, then move the spoon to normal fire, add monosodium glutamate and pour sesame oil when the juice is slightly thick.

It is not appropriate to put more aniseed, and it is not appropriate to put monosodium glutamate in consideration of health.

This dish is bright red in color, fragrant and elegant in taste, tender, smooth and slightly sweet, oily and palatable. During the initial processing, fresh prawns must be carefully washed to remove sand lines and sandbags on their heads; Stewing time should be strictly controlled; Until the shrimp is ripe and delicious.