Pour a little oil into the pot, add ginger slices and sauté until fragrant. Add the shrimps one by one into the pot. Fry slowly over low heat until the shrimps change color and the shrimp shells are slightly burnt. Turn over and fry the other side to get the oil and fragrance from the shrimps.

, then pour a little cooking wine along the edge of the pot, add red pepper, sprinkle with green onions, drizzle with a little light soy sauce, sprinkle with a little salt and remove the beard and feet, open the back and pick up the thread, wait in the oil pan, the time depends on the size, no more than

Thirty cents, take it out of the pan, stir-fry the prawns with a little ginger flavor, add a little salt, white sugar, a little light soy sauce, you can skip it if you don’t like the red color, add three cents of cooking wine, turn the pot over high heat, take it out, put it on a plate and garnish with spring onions.

There are currently two versions of braised prawns, one is braised prawns made from large prawns, and the other is braised prawns made from crayfish, which has become very popular in recent years.

I have written about the Hubei crayfish version of braised prawns before. Today I will talk about the braised prawns made from large prawns.

Jiwei shrimp is bred in fresh water and cultured in seawater. Its shell is relatively hard and has obvious yellow-red stripes. It is generally smaller and tastes better than prawns. The meat is delicate, crispy and sweet, and there is no shrimp gun on the forehead.

First, wash the shrimp three times with clean water until the water becomes clear. Then use scissors to cut off the eyes of the shrimp head and dig out the black substance inside. If not, cut off the shrimp legs and the middle flap of the shrimp tail.

Pull out the intestines of the shrimp, then break the back of the lobster to make it easier to absorb the flavor. Heat the pot, put the shrimp in and fry until golden on both sides. Take it out. Heat oil in the pot, add ginger and garlic and sauté until fragrant. Pour in the fried shrimp, add light soy sauce, cooking wine, and tomatoes.

Sauce, sugar, and salt, stir-fry evenly, add chopped green onion, and the delicious braised prawns are ready.

Oil braising is a method of simmering vegetables with seasoning oil and sauce.

When stewing, the amount of soup added is less than other stewing methods, and the stewing time is shorter. Stir-frying or frying is generally used for the initial cooking process.

Oil stew requires the raw materials to be fresh, tender and easy to ripen, and the finished dish to be light red and bright in color.

Braised prawns in oil is a classic Shandong dish.

The ingredients are large prawns from the Bohai Bay before the Qingming Festival. The prawns are stewed in oil. The dish tastes fresh, salty and slightly sweet, which will whet your appetite.