Recently, Yang Qian, our Olympic champion, went back to China to eat his mother's braised prawns. At this point, the practice of braised prawns has spread wildly on the Internet. This dish is a classic of Shandong cuisine, with salty and sweet taste, bright oily prawns, and simple seasonings and small ingredients, which can be found in ordinary homes. I heard that many people add "ketchup" when cooking, which is extremely untrue. Don't learn it.

In addition to not adding "tomato sauce", there are three steps that many people are prone to make mistakes. First, don't fry directly in the pan. It is best to fry the pan with spices, but unlike cooking, you should salvage all the "spices" after frying the braised prawns, and then fry the prawns in the pan, so as to remove the fishy smell and increase the aroma. Followed by shrimp head. Do you want to go? Of course, but not all of them, which is conducive to the leakage of shrimp oil and make it red. Finally, the braised prawns must be covered with the pot cover. Don't make a mistake.

Preparation of required ingredients: 1 catty of prawn, onion ginger, rock sugar, cooking oil, salt and boiled water.

Step 1: Remove all the legs and guns of prawns, and then cut them from the position of shrimp sac on the head of prawns, which is more conducive to the leakage of shrimp oil and makes the whole dish fresher. Finally, cut a knife from the back to pick out the shrimp line, which can also make the shrimp meat fully tasty.

Step 2: We prepare auxiliary materials, a handful of dried pepper for use, chopped scallion, shredded ginger for use, and five or six crystal sugar for use. The use of crystal sugar can refresh the prawns, and at the same time make the final prawns more shiny and sweet.

Step 3: First, burn the oil in the pot, add a handful of dried pepper to fry the fragrance. When making fish, shrimps and crabs, pepper plays a very powerful role, which can remove the fishy smell and refresh the fresh.

Step 4: After the pepper is fished out, put the processed prawns into the pot while it is hot, and fry both sides of the prawns until golden. At the same time, gently press the position of the prawn head with a spoon, and add half a spoonful of cooking wine when the prawn oil starts to ooze and foam, and pour it along the edge of the pot to remove fishy smell.

Step 5: Add onion and ginger and stir-fry until fragrant, then add a small bowl of boiling water, add rock sugar and salt to taste, cover and simmer for about 5 minutes, and finally turn on the fire to quickly collect the juice, so that the soup becomes thick and evenly wrapped on the shrimp, and sprinkle with chopped green onion for color matching, thus making a salty and sweet braised prawn.

The practice of braised prawns in oil is very simple and homely. Do not add ketchup and other messy seasonings, only onion ginger, cooking wine, salt, cooking oil and rock sugar. Remember to cut off the shrimp head and shrimp sac when making, so as to remove the unsanitary parts and let the shrimp oil be fully released when cooking, so that the whole dish is fresher and the oil color is brighter. Finally, I think the effect of using rock sugar in this dish is not as good as sugar, it is brighter and the shell is more brittle.