The practice of braised prawns in oil.
Ingredients: prawns, ginger and green onions.
Seasoning: light soy sauce, cooking wine, aged vinegar, salt, monosodium glutamate and sugar.
Prepare a catty of prawns and put them in a basin for later use.
First cut off the whiskers and feet of the shrimp, then put the shrimp flat on the chopping board and slice it from the shrimp back with a knife, which is more convenient for the shrimp to taste.
Prepare a small piece of ginger, pat it flat and cut it into ginger grains; Half of the onion is cut into oblique slices and placed with ginger.
Prepare a small pot, add light soy sauce 10g, cooking wine 10g, aged vinegar 10g, salt 1g, monosodium glutamate 1g, sugar 10g, add water 20g and stir to melt the seasoning.
After the ingredients are ready, we will start the next operation.
Add cooking oil from the pan, fully slide the pan, pour out, add a little cooking oil, add prawns, shake the wok to heat the prawns evenly, then pour in minced onion and ginger, turn the pan over, turn off the heat, fry until the prawns are golden and crisp on both sides, pour in the sauce just prepared, cover the pan and stew for two minutes, so that the prawns can taste slowly.
After 2 minutes, open the lid, shake the wok, change the fire, slowly drain the soup, then pour in a little bright oil, turn it over briefly, then turn off the fire and put it on the plate.
Ok, this nutritious and delicious braised prawn is ready. Golden color, crystal clear, red and attractive, delicious and oily, and good palatability. Sweet, fresh and salty flavors complement each other, and the taste is fresh and tender, with endless aftertaste.