Prawn is delicious and rich in protein. Many people like to eat it. Our local area is near the sea, so it is more convenient to eat shrimp, and the price is much more affordable than inland, especially when doing activities. The most classic way to eat fresh prawns is to directly boil them in water, which is also one of the ways to preserve the original flavor of the ingredients. Coastal people like this way most, and fresh prawns don't need to go to the shrimp line or anything, just cook them directly. However, some people are used to the more delicious way, and think that the boiled way is too light and not very tasty. Some people will fry prawns, then make spicy shrimp in a dry pot, etc. These practices have their own flavors. The practice to be shared here is more delicious than boiled, healthier than fried, and the shrimp meat is tender and delicious, especially delicious.

The practice of braised prawns in casserole sauce is also very simple. The prawns are marinated in advance, mixed with a favorite sauce and spice juice, prepared with a dry-burning-resistant casserole, heated with a little ginger, garlic and other ingredients to stir-fry the aroma, then added with onion to stir-fry, and spread with your favorite fungus ingredients. Here, the Flammulina velutipes is served, and then the marinated prawns are placed. If you like spicy food, you can add a little green and red pepper to decorate the flavor, and pour in the prepared juice. The pot is delicious and the whole family loves it. In winter, it is better to eat more beef and mutton. It is delicious and delicious, and it is nutritious and cheaper than beef. Let's take a look at the details.

Braised prawns in sauce

Prepare ingredients: fresh prawns, Flammulina velutipes, green and red peppers, ginger and garlic, half onion and a little onion.

prepare ingredients: proper amount of oil and salt, one spoonful of soybean sauce, three tablespoons of soy sauce, proper amount of cornflour, a little water, a little pepper and a little cooking wine.

detailed methods:

1. Wash the fresh shrimps bought in the market with clear water first.

2. Then pick out the shrimp line with a toothpick. I usually start to pick it out with a toothpick in the third quarter. Just pull it gently and the shrimp line will come out. Locals usually don't go to the shrimp line when they eat fresh shrimp.

3. Remove the shrimp line, cut off the shrimp whiskers, add cooking wine, pepper and salt, mix well, and marinate for later use.

4. Prepare side dishes, wash and shred ginger, wash and chop garlic, and wash and cut green peppers.

5. Wash the onion, shred it and break it by hand for later use.

6. Cut off the head of Flammulina velutipes, then break off small flowers by hand and clean them for later use.

7. Next, mix the juice, add one spoonful of soybean sauce, three spoonfuls of soy sauce, appropriate amount of water starch and a little water to the bowl, and mix well for later use.

8. Add some oil to the casserole and heat it. It is recommended to use a dry-burning casserole here.