Shrimp 10. 25g of seasoning cooking wine, proper amount of refined salt, 30g of white sugar, 5g of monosodium glutamate, 20g of peanut oil100g, 20g of sesame oil, 2g of aniseed, 75g of onion, 50g of ginger slices and proper amount of clear soup.

Practice:

1, wash the prawns, cut off the whiskers and legs, cut a small mouth from the head of the prawn gun, take out the sandbag, then cut off the back of the prawns and extract the sand glands.

2. Stir-fry the spoon on fire, add peanut oil, heat it, stir-fry aniseed, onion and ginger slices, stir-fry prawns to get shrimp oil, cook cooking wine, add refined salt, white sugar and clear soup to boil, cover it, stew it thoroughly with low fire, then move the spoon to normal fire, add monosodium glutamate when the juice is slightly concentrated, and pour in sesame oil.

The method of three-color prawn

Raw materials: 250g of fresh prawns. 25g of flounder meat, 20g of pork fat, 20g of salty bread, 0g of ham15g, 20g of coriander15g, and 20g of water-soaked mushrooms. 5g of refined salt, monosodium glutamate 1 g, Shaoxing wine15g, onion10g, ginger15g. 50g of starch, 0g of peanut oil100g, 3g of Chinese prickly ash and 20g of chili oil.

Method: Remove the shell of prawn and leave the tail of prawn, pump the mud intestine from the back, open it from the back with a knife, connect the abdomen, cut it with a cross knife, and marinate it with salt, monosodium glutamate and Shaoxing wine. The bread was cut into pieces * * * 10 with a width of 5 cm at the top and 3.5 cm at the bottom, a length of10 cm and a thickness of 0.6 cm. Chop flounder meat and pig fat into fine mud respectively, put them in a bowl together with onion, Jiang Mo, egg white, Shaoxing wine, refined salt and wet starch, and mix well to make stuffing. Mushrooms, ham and coriander stalks are cut into powder respectively. Spread a layer of egg yolk on the bread slice, dip a layer of thin flour on the shrimp slice, and then hang the egg white (the shrimp tail does not stick). Stick the skin of the shrimp on the bread tray, then smooth the fish stuffing on the shrimp slices, then put a row of chopped coriander, chopped ham in the middle and chopped mushrooms in the third row on the fish stuffing, and press it slightly to make the "three-colored prawn". Add peanut oil to the wok, and heat it to 60% (about 150℃). The prepared "three-colored prawns" are fried until both sides are golden yellow, then taken out, drained of oil and cut into strips. Put it in the plate as it is, and take pepper and salt and spicy soy sauce with you when eating.