Stewed prawns, is a Lu cuisine. The key food for the Bohai Sea region before the Qingming large shrimp, the application of the unique Lu Cuisine stew technique. This is also a long history of specialties, fresh sweet and salty four flavors closely linked to the intention. In recent years the fashionable oil stewed prawns is started in Hubei Qianjiang E Cuisine, the application of the talk of the water of the crayfish (alias lobster) made, and Lu Cuisine oil stewed prawns are not the same. There are two kinds of behavioral key at this stage, one is Lu Cuisine oil stewed prawns, which applies the unique oil stewing technique of Lu Cuisine. The key food is prawns from the Bohai Sea area before the Qingming Festival, which is also a special food with a long history, and the four flavors of fresh, sweet, and salty are closely linked, and are not yet finished. The other is Hubei Qianjiang E cuisine oil stewed prawns, it applies to talk about the water of the oyster shrimp (alias lobster) production, and Lu Cai's oil stewed prawns are not the same as the method of relative simplicity.

Stewed prawns - delicious, crispy, crispy outside and tender inside. All food: prawns, small chili peppers, ginger, green onions, rice wine, salt, soy sauce. Production steps: shrimp cut off the shrimp whiskers, shrimp thorns, with a wooden stick from the shrimp tail inverted two sections inserted, gradually pick out the shrimp line cleaned from the back of the shrimp to open a knife, open the shrimp after the shrimp will be more into the flavor. Pour a small amount of oil into the pot, put in the ginger for bursting incense, shrimp one only into the pot, slow fire slow frying to shrimp color, shrimp head was nearly burnt situation, turn the other side of the shrimp oil, cooking out of the aroma, and then along the side of the pot into a small amount of rice wine, add a small amount of chili peppers, sprinkled with Dong Ru, poured a small amount of soy sauce, sprinkled with a small amount of salt, will be the material juice to close the dry on can be up pot.

Shrimp should be put into the pot one by one, so that the whole shrimp can be evenly heat. Shrimp just put into the pot, do not rush to roll, halfway and not often suitable for turning over, first to let the bottom edge was half rotten cooked situation and then turn the other side. Stewed prawns to use fresh crayfish or live shrimp, this type of shrimp do out of the stewed prawns meat crunchy, sweet, taste is the best. Fresh langoustine, ginger slices, green onions, soy sauce, garlic, tomato salsa, sugar, rice wine, salt. Shrimp feet cut off, shrimp line with a wooden skewer tuned, back with a knife to cut the vegetable pan hot put shrimp in frying both sides golden brown fish up, pot of oil to put onion and ginger sautéed.

Pour into the fried shrimp, converted to Yi pump, rice wine, tomato salsa, sugar, salt, stir-fry well proportioned, out of the pan and put onion, delicious stewed prawns out of the pot. Start the pot of oil, temperature 7 into the heat, into the lobster, fried to golden brown, fish out of the oil and water, vegetable pot hot, add a small spoonful of oil. Put, onion, ginger, garlic, morning glory, pepper, pepper, marinade package, cultural fire pot out of the aroma, put Pixian bean paste, fried chili oil. Into the spicy shrimp hot pot seasoning sauce, add a spoonful of oil, all the sugar fried flavor, into the beer sprinkler, boil, pour into the lobster,, add 50 grams of sugar, burn 10 minutes over low heat, add chicken essence, chicken essence powder, large fire heap of juice to thicken, so that the shrimp juice, are surrounded by crayfish, and then drizzle a small spoonful of chili oil, a pot of tasty prawns on the get it done. Shrimp rich in adequate protein, fat rate is very low, high nutritional value, better than chicken, duck and fish.