Macrobrachium nipponense in Dongping Lake, also known as "Macrobrachium nipponense", commonly known as river shrimp, is a crustacean of Macrobrachium nipponense of Decapoda, which is named because most of them live in lakes, ponds and rivers. Xinghua Macrobrachium nipponense is a specialty of xinghua city, Taizhou City, Jiangsu Province. It is the most important species of freshwater shrimp in Xinghua, accounting for one tenth of the national freshwater shrimp market. The method of' Big Shrimp' is very simple. Come and see how to do it!

Ingredients: 500g of Macrobrachium nipponense.

Ingredients: onion, ginger, cooking wine, soy sauce, salt, chicken essence, sugar, vinegar and sesame oil.

Practice steps:

1, cut the shrimps and shrimps, control the water, and pickle with salt and cooking wine for a few minutes;

2. Put cooking wine, soy sauce, salt, chicken essence, sugar, vinegar and sesame oil into a bowl to make juice;

3. Put an appropriate amount of vegetable oil in the pot, add shrimp when it is 70% hot, and add ginger and onion when it is fried into pink.

4. After frying, quickly put the mixed juice into the pot, stir fry a few times and put it on the plate.

Health tips: Shrimp is nutritious, soft and easy to digest, suitable for people who are weak and need to be nursed back to health after illness; Shrimp is rich in magnesium, which is beneficial to prevent hypertension and myocardial infarction; Shrimp has a strong breast-promoting effect and is rich in phosphorus and calcium, which is suitable for children and pregnant women.