Dry-Braised Prawn with Ham and Asparagus

material

Prawn 1 kg, soy sauce 1 tbsp, cooking wine 1 tbsp, sugar 3 tbsps, salt 1 tbsp, a little onion, ginger and minced garlic.

method of work

1, wash the shrimp, cut the back, take out the shrimp line, and mince the onion, ginger and garlic.

2. Heat the oil in the pot, add onion, ginger and garlic to saute, add prawns to stir fry, add sugar (more), salt, cooking wine and soy sauce to stir fry, and don't drain water, just dry fry. When the color turns red and the shrimp oil is fried dry, it will be OK. This can be mastered by yourself.

Tips

Be sure not to add water!

Stir-fried shrimp, we can eat it together with shrimp skin, which is very crisp and can also supplement calcium.

Dry-Braised Prawn with Ham and Asparagus

material

6 prawns, a little onion, ginger and garlic, cooked lard, chicken soup, seasoning: cooking wine, soy sauce, salt, sugar, vinegar and monosodium glutamate.

method of work

1, rinse and drain the shrimp, cut the shrimp back shell from the head to the tail, and open the shrimp back with a knife;

2. Add cooked lard into the pot, heat it, add prawns, and fry it slowly;

3. Fry until the bottom turns red and fragrant, turn over and continue to fry with low fire;

4. Squeeze the shrimp head with a spoon head to fully leach the red oil;

5. When the double-sided shrimp skin is fried until golden, push the shrimp to one side of the pot and stir-fry the chives, ginger and garlic with the remaining oil in the pot;

6. Cook the cooking wine, pour the chicken soup and the prepared bowl juice, and cover it with a small fire;

7. When the soup in the pot is exhausted and the red oil is clear, the pot can be served.

Dry-roasted prawns

material

Shrimp, onion, ginger, garlic, soy sauce, sugar, salt and chicken essence.

method of work

1, open the back of prawn, remove the whisker foot, control the drying and cut the onion, ginger and garlic into powder.

2. Put the prawns in hot oil when the oil is bigger. Stir-fry both sides of the prawns in medium heat, and remove the bottom oil.

3. Add onion, ginger, garlic and stir-fried incense with base oil.

4. Stir-fry the shrimp, add cooking wine and soy sauce, and keep it on medium heat. Then, while cooking, use a frying spoon to hand over the seasoning at the bottom of the pot to the shrimp, and then change the fire to low heat and add a little green.

Dry-roasted shrimp

material

One pound of fresh shrimp, sugar, honey, fish sauce, Chili oil, soy sauce and pepper.

method of work

1. One pound of fresh shrimp, cut the back, pick out the shrimp line, then slice three cloves of garlic, add sugar, honey, fish sauce, Chili oil, soy sauce and pepper, and marinate for at least half an hour. Then pick it up, and the garlic slices are also picked up separately. Set aside the marinade for later use.

2. Put a small amount of oil in the hot oil pan to make the oil heat up, fry the marinated shrimps with a strong fire, and immediately turn to the other side to fry them with a strong fire and pick them up for use.

3. Saute the garlic slices until fragrant, then roll the marinade until the juice is thick. Return the shrimp to the pan and stir-fry well. Sprinkle with chopped green onion.

Step 4 eat.