1. The key step in cooking braised prawns at home is the pickling process. The practice of braised prawns in oil is actually very simple. Wash and marinate the shrimp. You are preparing some sauces yourself, but you don't have much cooking skills. How to prepare sauce will be mentioned in practice. When pickling, cut off the back and feet of shrimp, so that pickling will be better. Otherwise, the sauce will play a role when frying, otherwise it will be blocked by shrimp shells, and the fried prawns will have no taste. You can also cook braised prawns at home.

2. Put a little more oil in the pot, stir-fry the shallots on low heat until brown, and remove. Saute shallots. Don't throw away the fried shallots for use. Remember a key step. When cooking braised prawns, use a shovel to squeeze out the shrimp oil from the shrimp head. Shrimp oil is delicious after high temperature, and shrimp meat is soft and does not paste when mixed with shrimp meat. Add Jiang Mo and garlic powder, stir-fry until fragrant, and stir-fry over high heat. Don't take too long. Stir-fry ginger slices, garlic and dried peppers in a pot until the red spicy oil flows out. Stir-fry the prawns in the wok together. Stir-fry for five minutes, press the shrimp head with a spatula, and the shrimp oil will flow out, so that the soup will be more delicious. Sprinkle the prepared juice on the prawns and stir-fry them over high fire, so that the temperature will rise and the ingredients in the pot will be cooked faster.

3. Is it easy for novices to roll over? Beginners can easily roll over. The traditional method of frying prawns is not suitable for home cooking. In fact, braised prawns in oil is a traditional cooking method. Stew more oil to form an oil film on the raw materials, which plays the role of sealing and heat preservation, so that the original flavor of the ingredients is locked in it, with rich flavor, various methods and rich seasonings. When cooking braised prawns at home, you can use a relatively simple method, but there is a key step that you can't forget. The braised prawns are more delicious and the meat is not mushy. The braised prawns must be stewed at last, so that the seasoning and shrimp oil can be stewed into the shrimp meat to make the shrimp meat soft and waxy. It is best to use fresh prawns and frozen shrimp meat as firewood, and there is no shrimp oil.