Stewed prawns
Inputs: 500g prawns, a small handful of shredded ginger (more than enough), 2 tbsp sugar, 1 tsp salt, 2 tbsp ketchup, olive oil for normal stir-frying
How to make: 1) Remove the threads of the prawns. Cut a slit along the backbone of the shrimp to remove the threads. Remove the threads of the shrimp washed with water, and drain
2) ginger shredded, spare
3) hot pan and cool oil, until the oil is 80% hot into the ginger stir-fry, bursting out of the aroma of the prawns into the stir-fry, shrimp red, add salt and sugar to continue to stir-fry, cover the pot to simmer for a while, and then pour in the appropriate amount of ketchup stir-fry evenly can be removed from the pot
Steamed prawns
Ingredients
8 prawns; ginger; garlic; scallions; sugar; tomato sauce (or tomatoes); soy sauce; cooking wine; salt
Practice
Fresh prawns, cut off the whiskers, claws, mouth, in order to neatly and beautifully, the entrance to the convenience
From the back to the tail end of the cut, to pick off the black line. The cuts should not be centered, a little off to avoid destroying the black line
Clean, control the water and set aside. Cut the ginger and garlic finely (about 1:3), and slice the scallions
Pour more oil into the wok, and heat to about 6 or 7 degrees, then add the prawns, turn them over quickly, and fish them out when they turn red and crispy
Leave a little oil in the wok, stir-fry the ginger and garlic, and then over medium heat, add the ketchup (about 3 tsp), or peeled and chopped tomatoes (just about 3 tsp) and stir-fry them until they release their red color
Put the prawns into the pan, and then add a little wine, light soy sauce (about 2 tbsp), and some soy sauce (about 3 tbsp), and then add the tomatoes (just about 3 tbsp), and stir-fry them to release their red color. Cook the prawns along the side of the pan with a little cooking wine and soy sauce (not dark soy sauce), sprinkle in about 3 tbsp sugar, press the prawns' brains gently with a frying spoon for a few seconds to squeeze out the red juice, stir-fry well over high heat, pour in about half a bowl of lukewarm water, bring to a boil over high heat, and then smother with a low-flame lid
After about 1 or 2 minutes, open the lid and pour in the green onion slices, season with salt, and then collect the juices over high heat for about 20 seconds, when you see that the sauce is tightened up, bright and deep, then you can remove the sauce
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