Ingredients ?

Shrimp one catty

70 grams of cooking oil

50 grams of cooking wine

Half a teaspoon of salt

Old soy sauce one teaspoon

Soy sauce two tablespoons

Sugar 35 grams

Ginger 3-4 slices

Large green onion a small piece

Small green onion two

Vinegar a small half teaspoon, a few drops. A few drops

Hands down, how do you make a five-minute cassoulet with shrimp ?

Over high heat, heat the pan, add vegetable oil (I prefer to use canola oil, there is no requirement for oil here), pay attention to the amount of oil in the picture ! When the oil is hot...

How can you tell if the oil is hot? Take a chopstick and insert it into the oil, see the small bubbles around the chopstick means that the oil is already high temperature, you have to proceed to the next step, or else it will smoke ~

Newbie remember not to let the frying pan smoke, or I can not save you ahahahaha

Veteran drivers have good control of that is the choking, hmmmm!

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High heat, put ginger and green onions, you can put the ginger first, after 20 seconds or so and then put onions, to be ginger and green onions are rendered around the state of the yellowing of the curled edges when the pouring of the drained shrimp

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Shrimp into the pot do not have to stir fry, just wait until the surface of the shrimp is also beginning to redden, and then flip! a few times to the bottom of the shrimp turn up, continue to wait

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and then every few moments and then turn two or three times, the purpose of doing so is to simulate a large frying pan burst shrimp, dry shrimp skin residual moisture, do not turn too often, otherwise it is the same with the stir-fry, basically every time you turn the interval of a minute or so

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Then you can in turn, the shrimp can be used in the pan, and then the shrimp will be used in the pan.

Then you can add the cooking wine, soy sauce, soy sauce, salt and sugar in turn.

At this point it's time to turn the heat to medium and don't add water! Don't add water! Do not add water!

Stir-fry a few times to see all the shrimp are evenly colored on the lid on medium-low heat and smothered for about a minute.

Remember not to stir-fry too many times, it is easy to fry the water dry, but also easy to fry the shrimp old.

Tips: Wine can be added along the edge of the pan in a circle, play the role of choking, soy sauce old soy sauce can not be, because it is easy to scorch the pan

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Starting the pan before the dripping vinegar, turn two or three times sprinkled with scallion segments, and then stir-fry two or three times on the scallions and oil aroma of the overflowing (when scallions meet the hot oil will always be able to collide with a wonderful chemical reaction)

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Doesn't the thick sauce look appetizing when it's drizzled on at the end? I could eat a tub all by myself?

Knock on wood!

Repeat the "where did the sauce come from" ah: we finished cooking not? We're done cooking, aren't we? We're done plating the shrimp, aren't we? There will always be leftover sauce in the pot, right? It means that if you pour the leftover sauce on the shrimp, the surface of the shrimp will look shiny and appetizing, not extra sauce.