Braised prawns is a classic Anhui dish. Traditional braised prawns must be fried, which is not suitable for home cooking. In fact, braised prawns are a traditional cooking method that uses more plants. The fat is simmered to form a layer of floating oil on the raw materials, which has the function of sealing and heat preservation, allowing the local flavor of the food to be locked in, making it fragrant when eaten, and the methods and seasonings are more diverse.

When making braised prawns at home, you can adopt a very simple method, but there is an important process that cannot be forgotten. The braised prawns produced will taste more delicious, and the texture of the meat will not be burnt. There will be no remaining juice. Braised prawns in oil

Common foods: 1 pound of fresh shrimp, ginger slices, green onions, garlic; rice wine, light soy sauce, light soy sauce, sugar, and appropriate amount of salt.

Cut off the whiskers and mouths of the prawns, and cut a strip on the back of the prawns. The prawn meat will be easier to cook and absorb. Regarding the problem of removing shrimp lines, generally speaking, fresh shrimps and sea lobsters do not need to remove shrimp lines. Frozen shrimps or those with obvious gray and black shrimp lines must be removed.

Put a little more oil in the pot, fry the scallions over low heat until they turn yellow, pick them up, and fry them into oily onions. Don’t throw away the fried scallions and set aside. Put the prawns into the pot and stir-fry over high heat until they lose color and become cooked.

Keep in mind an important process. When making braised prawns, you have to use a shovel to press out the shrimp oil from the brains of the shrimp. The shrimp oil becomes very delicious after being heated to a high temperature and blends into the shrimp meat. It is also soft and does not produce firewood.

Add minced ginger and minced garlic, stir-fry until fragrant, stir-fry quickly, don’t take too long. Add 1 spoon of rice wine, 1 spoon of light soy sauce, 1 spoon of light soy sauce, a small amount of sugar, an appropriate amount of salt, and half a bowl of water to the bowl, stir well, add it to the pot and stir-fry until the juice is reduced.

The braised prawns must be simmered at the end, so that the condiments and shrimp oil are simmered into the shrimp meat, so that the shrimp meat becomes loose and flavorful. The prawns should be live shrimps, and the frozen shrimps should be chewy. It's not bad, but it doesn't have any shrimp oil. If you use it to make braised prawns, the taste will be much worse. This dish is not too difficult and is loved by adults and children at home. Remember to learn how to make it and feed it to your family.