Dry-roasted prawns

Ingredients

Prawn, garlic, chives, coriander, salt, rose wine, light soy sauce,

Method

1. Cut off the shrimp gun and shrimp whiskers from the fresh shrimp, remove the sandbags and shrimp thread, rinse and set aside

2. If you do not eat the live shrimp you bought immediately, Be sure to put ice on it to keep it fresh

3. Heat the pot, add no oil, and pour in the shrimp

4. Stir-fry for one minute until dry, the shrimp turns red, take it out, and wash the pot Net

5. Heat the oil in the pan

6. Pour in the dried shrimps and fry for one minute

7. Remove the shrimp shells when they become crispy and wash the pot again.

8. Heat the pan and add a small amount of oil

9. Sauté the chopped garlic, scallions and coriander stalks until fragrant

10. Pour in the fried shrimp

11. Add salt, stir-fry for a while, add a small amount of water, and simmer until the water is dry

12. Add green onion leaves and coriander leaves, pour a small amount of rose wine along the edge of the pot, and add a little steamed fish soy sauce , stir-fry until the juice is reduced, this process takes about two minutes

Braised prawns with fermented rice wine

Ingredients

Thaw 250 grams of prawns (13 pieces), braised with fermented rice wine 70 grams. 10 grams of ginger, 5 grams of white scallions, 10 grams of chili bean paste, half a lemon (juice), 20 grams of Shaoxing wine, 5 grams of light soy sauce, 3 grams of salt, 15 grams of sugar, 2 grams of pepper and a little cornstarch . A little chopped green onion.

Instructions

1) Use a toothpick to pick out the dirt inside each prawn, wash and pat dry. Heat the oil in a pan and fry the prawns until they turn color (80% cooked). Set aside. ?

2) In a separate pan, sauté the minced ginger and scallions until fragrant, add chili bean paste, lemon juice, Shaoxing wine, light soy sauce, salt, sugar, pepper and a little water and bring to a boil, then add Fermented rice wine, add the prawns and stir-fry, turn to low heat and simmer covered for one minute. ?

3) Pick out the prawns and put them neatly into the basin. Leave the juice in the pot and use high heat to thicken the marinade. Add a little cornstarch water to thicken the sauce and wok tail oil. Pour the juice over the prawns and sprinkle some chopped green onion before serving.

Tips

When using a toothpick to pick out the dirty parts of a shrimp, you should start at the back of the shell of the third section near the head of the shrimp.