1 shrimps.

seasoning: 25g of cooking wine, appropriate amount of refined salt, 3g of sugar, 5g of monosodium glutamate, 1g of peanut oil, 25g of sesame oil, 2g of aniseed, 75g of onion, 5g of ginger slices and appropriate amount of clear soup.

1. Wash crayfish, cut off their whiskers and legs, cut a small mouth from the head of the shrimp gun, take out the sandbag, then cut off the shrimp back and extract the sand glands;

2 fire a frying spoon, add peanut oil, heat it, stir-fry aniseed, scallion 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 and pour sesame oil when the juice is slightly concentrated. ?

ingredient: 5g crayfish.

seasoning: 1.5g of refined salt, 5g of green garlic, 2g of monosodium glutamate, 1g of chicken soup, 2g of sugar, 7.5g of chopped green onion, 5g of cooked lard, 7.5g of Jiang Mo, 3g of sesame oil and 15g of Shaoxing wine.

1 Wash the fresh prawns with cold water, cut off the legs, whiskers and tails, take out the sandbags through a small opening in the head, then cut off the shrimp back, draw out the sand line and cut into 3 sections (the prawns can be cut into 2 sections). Remove the roots of green garlic, wash and disinfect, and cut into 3.3 cm long sections;

2 pour the cooked lard into a wok, heat it to 5% to 6% on a high fire, add Jiang Mo, chopped green onion and prawns, stir-fry for a few times, and add Shaoxing wine, refined salt, sugar, chicken soup, sesame oil and monosodium glutamate. After the soup is boiled, cover it, move it to low heat and stew for about 5 minutes, then simmer over high heat. When the soup is thick, sprinkle with green garlic.

Precautions

1. Put the prawns into the spoon, stir-fry them several times with the spoon, and then gently press the head of the prawns with the hand spoon to squeeze out the prawn brains, and the dishes will be ruddy and shiny.

2. master the heat until it is cooked thoroughly, and don't stew it for too long to prevent the shrimp from getting old.

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Ingredients: about 15g of crayfish.

seasoning: garlic head (this dosage is relatively large, it is best to use garlic alone, 3 kg of shrimp with about 1 pieces, each piece is four); Various spices such as star anise (aniseed), fennel, cinnamon, cardamom, clove, fragrant leaves, etc. Ginger and scallion, 3 kg shrimp ginger needs about 1 Liang, cut into large pieces or thick slices, 2 pieces of scallion, obliquely cut and change the knife; It is better to choose Sichuan-made bell pepper for pepper, and the dosage depends on personal taste; Sichuan Dahongpao variety should be selected for pepper, which tastes good and the dosage depends on personal taste. Other condiments: beer (2 bottles for 3 kg shrimp), white sugar, white vinegar, soy sauce, cooking wine, edible oil and concentrated chicken soup.

1 pot, heat it, add oil, heat it to eight minutes, add ginger, garlic, pepper and pepper, and stir-fry until fragrant. The reason why this dish is called braised in oil is also its characteristic. It uses a large amount of oil, and 3 kg of shrimp consumes about half a catty of oil.

2. Put the shrimps into the pot, stir-fry them over high fire, then cook the white vinegar and cooking wine in turn, then add a little soy sauce for coloring, and stir-fry them with pepper.

3 after the shrimp becomes slightly discolored, put all the prepared spices in, continue to stir fry, and stir the spices and shrimp evenly. Then add a proper amount of white sugar, and finally put the concentrated chicken soup into stir-fry;

4 pour the beer, until the shrimps are slightly gone. Turn the fire to medium-low heat, cover the lid and stew for about 15 minutes. Pay attention to turning the pot every five minutes or so to make it taste evenly;

5 when the soup is almost dry, take off the lid and continue to stir fry for a while. when the soup is dry, put the scallion or coriander into the pot.

materials: metapenaeus ensis, egg white, flour, garlic paste, pepper, chopped green onion and cumin powder.

1 metapenaeus ensis peeled the head and pulled out the shrimp line;

2 beat two egg whites into the washed shrimps, sprinkle some flour and stir well;

3 put half a pot of oil, and put the shrimps in the oil for about 3 minutes;

4 sprinkle with garlic paste, pepper, chopped green onion and cumin powder, and you can eat.