Steamed prawns in oil is a classic Lu dish. Its color is red and shiny, the skin is crispy and tender, and the taste is salty and sweet. It is a sweet and salty home-cooked dish that is very tasty.

Steamed prawns are cooked with prawns and sugar, soy sauce and vinegar as the main seasonings. The seasoning is simple and the method is not complicated, and the way we make it at home is delicious.

How to cook prawns in cassoulet:

[Ingredients]

Medium quantity of prawns

[Seasoning]

Onion, ginger, cooking wine, soy sauce, balsamic vinegar, sugar and salt are all suitable

[Exercise]

1. Let's tackle the prawns first. Thaw the prawns naturally at room temperature, pick out the threads with a toothpick or other tool, cut off the spears, whiskers and legs with scissors, and then clean them.

Notes and tips:

If you can, it's best to choose fresh shrimp, which are tender enough to be tasty. If using frozen shrimp, thaw them naturally at room temperature to maximize the meatiness of the shrimp.

Shrimp threads are fishy and must be removed. In fact, tools for removing shrimp threads can be made from local materials. I usually use a shrimp gun to pick the shrimp threads, which is easy and works well.

As for why the feet of the shrimp are cut off, it is to avoid the shrimp's feet being burnt during the shrimp frying process, which will affect the taste and appearance. The shrimp gun is very sharp and hard, so it's best to cut it off in order to avoid being accidentally injured while eating.

When the pan is hot, pour more oil than usual. When the oil is hot, pour in the prawns and try to get them to lay flat on the bottom of the pan to ensure that you can fry them in oil. Fry over medium-low heat until the bottom gradually turns red and the shrimp oil is fried, then turn over and fry until both sides turn red and the shrimp oil is cooked. This is when the flavor of the shrimp comes out.

The so-called "stewed prawns", be sure to put more oil, so as to ensure that the shrimp fried to the skin crispy, not paste, shiny color.

Shrimp into the pot do not rush to turn. Try to spread the shrimp flat on the bottom of the pot and soak in the oil until it is fried. Once the shrimp are fried in oil, turn them over and fry the other side.

Add shredded green onion and ginger and stir-fry a few times. Cook the cooking wine and stir fry for a while. Then add soy sauce, sugar, salt, stir fry for a while. After the sugar melts, boil white vinegar (diluted with water) and continue to stir fry patiently for a while. Gradually, the color of the soup becomes purple-red, and the color of the shrimp is already beautiful and red. Cover and simmer for a while. When the soup is thick and the shrimp skin is crispy, turn off the heat and take it out.

This marinated shrimp is sweet and salty, put more sugar and less salt and soy sauce.

White vinegar should be put in early to help the shrimp skin crispy. Don't worry about it being too acidic, as the acidity of the white vinegar will evaporate during the stir-fry process due to the neutralizing effect of the sugar.

A few simple steps, a few simple seasonings, delicious braised prawns are ready, red color, crispy skin and tender meat, sweet and sour salty.

The end of each step states some cooking tips about braised prawns, which will not be repeated here. Although it is a convention, but according to the methods in this article, you can also make delicious stewed prawns.