Ingredients: prawn 500g seasoning: onion, shredded ginger, cooking wine, monosodium glutamate, eggs, sesame oil, starch, salt, soy sauce, vinegar and cooked lard. Practice: (1) remove the head, shell, legs, sand lines on the back of prawns, wash and cut into sections, pickle first, and then size with water starch paste. (2) Mix the soy sauce, salt, monosodium glutamate, cooking wine, vinegar and fresh soup into a marinade. (3) Heat the pan and drain the oil. When smoking with open flame oil, put the shrimp in, fry until golden brown, and take out the oil control. (4) Add a little cooked lard to the pot, first add onion and shredded ginger, stir-fry until fragrant, then add shrimp, pour marinade, stir-fry evenly for a few times, and then pour sesame oil out of the pot. Features: Shrimp meat is tender and bright red.

Braised Prawns

Prawn, usually called prawn, has fresh meat, delicious taste and rich nutrition. Braised prawns in oil is a Shandong-style dish, with a bright red appearance, which is particularly imposing.

Ingredients: 750g prawn. Seasoning: 2g of monosodium glutamate, 5g of salt, 20g of vinegar10g, 20g of cooking wine, 5g of shredded onion and ginger, 50g of broth150g and 50g of peanut oil. Practice: 1. Cut off the whiskers and claws of prawns, turn around the sandbags, remove the sand intestines from the back and wash them. 2. Set the wok on fire, add oil and heat it to 50%, add prawns and stir-fry. When it is golden, add shredded ginger, shredded onion, cooking wine, salt, sugar, vinegar, monosodium glutamate and broth, and stew for about 5 minutes. Features: bright color, fresh and tender shrimp meat, sweet and salty. Note: the heat of fried shrimp should be controlled well, not too fast, not too long, and not fried.