The practice of relying on prawns for dry fire is very simple. As long as you follow the recipe step by step, you are sure to enjoy delicious dishes. Dry fire depends on shrimp, which is one of the most distinctive dishes in Chinese and Jiangsu cuisine.

As the main ingredient, the cooking is mainly dry-baked, and the taste is salty and fresh. Follow the website of Gourmet Jay to provide you with recipes. Try it. I believe you will succeed!

Composition:

500 grams of prawns, 2 grams of ginger slices, 50 grams of big oil, 30 grams of cooking wine, 2 grams of salt, 7 grams of monosodium glutamate, 25 grams of vinegar, 40 grams of sugar and a proper amount of soup.

Features: bright pink, fresh and tender, sweet and salty.

Operation:

1, split the shrimp in the middle.

2. Put oil and ginger in the pot, fry the shrimp in the oil, cook wine, add soup, salt, sugar, monosodium glutamate and vinegar, and gently smash the shrimp head with a spoon to make red oil. When the fire is cooked, the juice will be sticky and red. Turn the pan over, oil it and serve.

Operation key:

Find a good mouth and grasp the time of the fire. Shrimp is not fresh, you can eat less red pigment, but not more.