Gently press the shrimp head with a shovel to squeeze out the shrimp oil, which will make the shrimp redder and brighter. Stir-fry onion and ginger until fragrant, then add 2 tbsp cooking wine, 1 tbsp light soy sauce, a little light soy sauce, and then pour half a teaspoon of vinegar, 1 tbsp white sugar and a pinch of salt along the edge of the pot. Stir-fry and add water that does not reach the bottom of the shrimp to taste. If it is not tasty enough, you can adjust it slightly. Collect the juice on fire, and when the soup thickens, turn it over and take it out of the pot. At this point, the shrimp has been completely curled, the shrimp head is inward, and chopped green onion is sprinkled, and it is finished.
Introduction of dishes
Braised prawns in oil is a famous dish in Shandong Province, belonging to Shandong cuisine. The main ingredient of this dish is prawn in Tomb-Sweeping Day's former Bohai Bay, and it adopts the unique oil stewing technology of Shandong cuisine. This is a famous dish with a long history. Fresh, sweet and salty flavors complement each other and have endless aftertaste. The popular braised prawns in recent years originated from hubei cuisine, Qianjiang, Hubei. It is made of freshwater crayfish (commonly known as crayfish), which is different from braised prawns in Shandong cuisine.
Hao Yixing, a Shandong scholar in the Qing Dynasty, recorded in "A Mistake in the Sea" that "there are shrimps in the Bohai Sea, which are as long as children's arms. Fishermen take them in nets and combine them in pairs. They are dried or pickled in the daytime, and the goods are called prawns". The shrimp produced in Shandong sea area accounts for 2/3 of the national total output. This dish is made of this kind of shrimp. It is 15-20cm long, crystal clear, full and full of shrimp brains. It tastes the best.