The price of prawns today is really cheap, and they are quite big and lively. Of course, you have to buy some of such good prawns to take home and taste them. I believe that many people are very fond of delicacies such as lobster, especially the stuffed prawns that are both delicious and delicious. Just thinking about it makes your mouth water. But how do we make the stuffed prawns both tasty and tender? Woolen cloth? Today I will share with you the specific method of braised prawns in oil. Friends who like to eat this kind of delicacy should pay attention. The following method will be very inspiring for you. When making braised prawns, don’t make a mistake in the last step, otherwise the prawns will be old and burnt.

The first step: After buying the big lobster, clean it with water, then pick out the shrimp line from the back of the shrimp, and cut off the shrimp tentacles and shrimp gun. Reminder: I won’t go into details about the factors of selecting shrimp threads. If the shrimp threads are not picked out, it will be very dirty. The purpose of cutting off the shrimp whiskers and shrimp gun is to prevent them from being broken and stuck in the pot when making braised shrimps. The dishes that come out are more beautiful and elegant. Step 2: Everyone prepares the appropriate amount of green onions and cuts them into pieces, and cuts the ginger slices into ginger slices or ginger slices and sets aside. Step 3: Remove from the pan, add a little vegetable oil when the oil is burning, then turn the gas stove to low heat, put the lobsters into the pan one by one and fry until both sides are golden brown. Reminder: When frying lobster, you must heat the pan with cold oil. This way, the fried lobster will look more detailed and will be less likely to stick to the pan or get mushy on the bottom. In addition, beginners should pay attention to frying the lobster over low heat. It is easy to burn the lobster.

Step 4: Fry the lobster until golden brown on both sides, add onion, ginger, two spoons of light soy sauce, three spoons of rice vinegar, two spoons of rice wine, two spoons of white sugar and appropriate salt, and quickly add the seasonings Stir-fry the lobster evenly, then turn off the heat and let the lobster cook in the pot until the juice becomes thicker, then turn off the heat, pick out the ginger and garlic, and place the lobster on a plate for serving. The above is the specific method of braised prawns that I will share with you today. If you are afraid that you will not be able to run out the condiments in time, you can also add condiments such as sugar, vinegar, rice wine, light soy sauce, and salt first. Put them into a bowl and mix well until the seasonings are added. Just put them into the pot at the same time. That way it will be easier to make braised shrimps.

Why do the stuffed prawns we make at home look very old? Many people have encountered this situation when making braised prawns. The main reason is that we did not control the doneness. In the end, there is no need to add water in this step, and there is no need to cover the pot to simmer the prawns and add seasonings. Pour the ingredients into the pot and cook until the juice is thick. This way we will spend less time, and the oil-stuffed prawns will not be old and burnt, and the prawns will be tender, refreshing and more delicious.