The method of braised prawns in oil is to put a little more oil in the pot than usual for stir-frying. Heat it to 50% heat, add the prawns, and fry over medium heat until both sides turn red.

Use a shovel to gently press the shrimp head to squeeze out the shrimp oil, which will make the shrimp redder and brighter. Stir-fry the onions and ginger until fragrant, then add 2 tablespoons of cooking wine, 1 tablespoon of light soy sauce, and a little dark soy sauce, then pour half a tablespoon of vinegar, 1 tablespoon of white sugar, and a pinch of salt along the edge of the pot. Stir-fry and add to cover. You can taste the water at the bottom of the shrimp and adjust it slightly if you feel it is not tasty enough. Reduce the juice over high heat. When the soup thickens, stir well and serve. At this time, the shrimps have become completely curled. Place the shrimps on a plate with their heads facing inward. Sprinkle with chopped green onion and it's done.

Dish introduction

Braised prawns is a special dish in Shandong Province and belongs to Shandong cuisine. The main ingredient of this dish is large prawns from the Bohai Bay before the Qingming Festival, using the unique oil stewing technique of Shandong cuisine. It is a famous dish with a long history. The four flavors of fresh, sweet and salty complement each other and have endless aftertaste. The braised prawns that have become popular in recent years originate from Hubei cuisine in Qianjiang, Hubei Province. They are made from freshwater crayfish (commonly known as crayfish), which is different from the braised prawns in Shandong cuisine.

Records of the Sea, written by Hao Yixing, a scholar from Shandong in the Qing Dynasty, records that in the Bohai Sea, "there are shrimps in the sea, which are about a foot long and as big as a child's arm. The fishermen catch them in the net, and put them together in twos, and they dry or Pickled, the goods are called prawns." The shrimp produced in Shandong waters accounts for 2/3 of the country's total production. This dish uses this kind of large prawns, which are 15 to 20 centimeters in length. They are plump, crystal-clear, huge in size, and have the best taste with their heads covered with shrimp brains.