Hello, I'm Brother Feng who loves food. It's my pleasure to answer your question.

Abundant food adds colorful delicacies, pleasant mood and happiness to our life, and it is also the bond of people's daily emotional connection.

Then, I recommend one method for braised prawn hotpot: ① Luwei braised prawn hotpot

Ⅰ: Luwei braised prawn hotpot

① Ingredients: 5g fresh, 1 star anise, 1 tablespoon tomato sauce, salt, sugar, onion, ginger and garlic, and two or two sauces.

② step: cut off the shrimp gun, shrimp mouth, shrimp whiskers, shrimp feet, pick out the sandbags in the shrimp head, cut the shrimp shell from the back and pick out the shrimp line.

③ clean the fresh shrimp, drain the water, add onion and ginger, add cooking wine, monosodium glutamate and pepper, grab them evenly and marinate for 2 minutes.

④ bring the pan to the fire, add cooking oil and fry each side for 1 minute.

⑤ Take it out and put it on a plate for later use. Add the hot pot bottom material, star anise, onion, ginger and garlic and stir-fry.

⑥ add the fanhua sauce and stir-fry the lycopene.

⑦ put prawns into the pot in turn, add salt and sugar, and add appropriate amount of water to cook for five minutes. Is the delicious and brightly colored braised prawn hotpot ready? I'm Brother Feng, and I hope you will be satisfied with my answer. thank you

It's an honor to answer your question. I've never eaten braised prawns hot pot, so I'd like to share the practice of braised prawns here.

1 Fire, heat the pot, add vegetable oil (I prefer rapeseed oil, there is no requirement for oil here),

Fire, add ginger slices and green onions, you can put ginger slices first, and then add green onions after about 2 seconds. When all the ginger and scallions are yellow and curled around, pour in the drained shrimps

2. After the shrimps are put into the pot, there is no need to stir fry. Just wait until the shrimps on the surface start to turn red, then turn the shrimps on the bottom a few times, and continue to wait for

3, then turn them two or three times at intervals. The purpose of this is to simulate frying shrimps in a large oil pan and stir up the water left on the shrimp skin, and don't turn them too frequently.

at this time, it will turn to medium heat, so don't add water! No water! No water!

stir fry a few times to see that all the shrimps are evenly colored, then cover them and simmer for about one minute.

5 Before taking out the pan, pour the vinegar, turn it over twice or three times and sprinkle the onion, then stir it for two or three times, and the onion will smell fragrant (when the onion encounters hot oil, it will always collide with a wonderful chemical reaction)

Raw materials: fresh prawns, shredded onion and ginger, sugar, salt and cooking wine.

Practice: 1. Cut off the shrimp feet, shrimp whiskers and shrimps, and remove the shrimp line.

2. cut the shrimp back, but don't cut it completely, and then remove the shrimp package.

3. after the treatment, add the white wine, grab the shredded onion and ginger and marinate for 3 minutes to remove the fishy smell. (Many people don't know, this is the secret of the chef.)

4. Add a little oil to the wok and heat it to 5%. Put the prawns into the wok one by one, and fry them in medium and small fire until they are bright red.

5. press the shrimp head with a spatula from time to time to make the shrimp oil penetrate into the oil juice, then sprinkle with shredded onion and ginger to stir-fry the fragrance.

6. Cook the cooking wine along the edge of the pot, stir well with a little water, sugar and salt, and collect the soup until it is thick, then take it out of the pot and put it on the plate.

I didn't expect to see this problem when I just cooked this dish tonight. Let me share my method of braised prawns:

1. Ingredients. Medium shrimp is 567 yuan and 15 Jin, and green shrimp is needed, because green shrimp is the best in this season, with full meat and Q-bomb, but it is tender and needs to be cooked a little shorter. Cucumber, 3 kg. Pickled pepper, half a catty Soak ginger for 1 liang. 1 liang of red pepper, 2 liang of green pepper. A small bag of hot pot bottom material. Rapeseed oil, 2 kg. 1 catty of blending oil. Half a bottle of soy sauce. White sugar is 1 Liang. 1 Liang of bean paste. Spicy Chili noodles 1 Liang. Half a catty of garlic. Thirteen incense packs. Two bottles of beer.

2. Preparation. Prepare side dishes first, peel the cucumber and cut it into small pieces, soak the pepper and ginger and cut it into small pieces. Wash the lobster first, then cut the head to remove the shrimp sac, and gently wash the shrimp line for later use.

3. Practice. Boil the oil, first put the vegetable oil to 7% heat, then add the blended oil, and when it is 8% heat, pour the cucumber and fry it for a while, then add the lobster and fry it until it is red, and then bring the oil to a boil. If there is too much oil, scoop some out. First, put the red pepper, green and white pepper, pickled pepper and ginger, hot pot bottom material, bean paste and garlic in order, stir-fry until fragrant, then pour the lobster and turn it over for 2 minutes.

this is the real picture I just made, and it has been swept away. Just follow the steps to taste absolutely comfortable!

1: clean the dried shrimps and dried shrimps first.

2: marinate with cooking wine, salt, pepper, soy sauce and starch.

3: put a small amount of oil in the pot, pour in the shrimp and fry it slowly until both sides are golden yellow, and add a small amount of cooking wine, water, chicken essence, sugar and juice.

Summer is the season to eat lobster. A plate of shrimp and a bottle of cold beer are hot and refreshing. Let's share some common practices:

1. First, choose two Jin of shrimp, remove the shrimp feet (keep the big pliers), and remove the shrimp mouth, whiskers and shrimp thread. Then, cut the back, remove the shrimp bag, and finally clean the shrimp (be careful to wash it several times) for later use.

2. Prepare seasoning: slice ginger, half-peel garlic (no need to cut), cut green onion, cut dried pepper in half in the middle, and 216 prickly ash (not too strict, 166 will do.