Materials: 750 grams of prawns.

Seasoning: 2 grams of monosodium glutamate, 5 grams of salt, 50 grams of sugar, 10 grams of vinegar, 20 grams of cooking wine, 5 grams of shredded green onion and ginger, 150 grams of broth, 50 grams of peanut oil.

Production process:

The prawns will be cut off the beard, claw, remove the head sandbag and spine sand line, wash. Pan on the fire with oil burned to fifty percent hot, down into the shrimp, fried until both sides were golden red, sheng out. Pot to stay in the bottom of the oil, put onion and ginger, cooking wine, salt, sugar, vinegar, broth, down into the fried shrimp boiled with a small fire pot for about 5 minutes, add monosodium glutamate stir-fry, the first shrimp out of the pot on the plate, the remaining juice collection thick and then poured on the prawns that is complete.

Features:

1. "Stewed prawns" using the main ingredient is "shrimp". Not because they are male and female pairs, but because in the old days in the market to sell this shrimp, often to a pair of units to count the price. Prawns, also known as "prawns" because of their large size. And because the shrimp body color is greenish-white and smooth and transparent, so it is also known as "bright shrimp."

2. Shrimp body long and flat side, about 18 centimeters long, meat is very tasty. Mainly produced in the Bohai Bay, is one of China's specialties. Currently on the market about 4 to 5 per catty of first-class, cooking shrimp in many ways, stewing practice is the traditional flavor of Beijing, and prawns, pipa prawns, collectively known as the "Beijing flavor of the three prawns". This practice is simple and easy to do, but also make the shrimp meat flavor. The dish is red, bright oil, taste fresh, fragrant, sweet, salty.