Zhuojiwei shrimp is a famous Han dish that is full of color, flavor and flavor, and belongs to Cantonese cuisine. Dishes made with prawns and lemon as the main raw materials are rich in nutrients, and the meat is soft and easy to digest. In Cantonese cuisine, searing is a traditional cooking technique that can make the ingredients cool, tender and smooth without changing the original taste of the ingredients.

Tools and materials:

Chiwei shrimp, onion, ginger, garlic, salt, oil, monosodium glutamate, sugar, light soy sauce, cooking wine, etc.

Operation method

First, pour the purchased prawns into clean water, add an appropriate amount of salt, and soak them for about an hour. This is my normal method for handling aquatic products

02

Then take out the shrimp, remove the mud line, and cut off the shrimp whiskers

03

Put an appropriate amount of water in the pot and an appropriate amount of oil. Add a green onion knot, a few slices of ginger, a drop or two of oil, and cook the shrimp in cold water

04

Prepare some minced ginger and garlic for later use

05

Take a small bowl, add minced ginger and garlic, add appropriate amount of salt, monosodium glutamate, light soy sauce, cooking wine, sugar and vinegar and stir evenly to form a juice

06

Finally, take out the boiled shrimp and put it on a plate. It will be more delicious when eaten with soup.