Materials?

Eight prawns

energy

garlic

Chive

refined sugar

Tomato paste (or tomato)

Light soy sauce

Cooking wine

salt

Braised prawns?

Fresh prawns, with their beards, claws and mouths cut off, are neat and beautiful, and the entrance is convenient.

Cut it from the back to the bottom and pick out the black line. Don't cut the mouth from the middle, it is advisable to cut it a little to avoid damaging the black line.

Clean and control moisture for later use. Slice ginger and garlic (about 1:3) and cut shallots.

Pour more oil into the pot, heat it to about 60% to 70%, add prawns, turn it over quickly, turn it red and crisp, and take it out.

Leave a little oil in the pot, add ginger and garlic and stir-fry until fragrant. Add tomato sauce (about 3 tablespoons) or peeled and chopped tomatoes (only about 3 tablespoons) and stir-fry red oil.

Add prawns, cook a little cooking wine and light soy sauce (not light soy sauce) along the side of the pot, sprinkle with about 3 tablespoons of white sugar, gently press the prawn brain with a frying spoon, squeeze out the red juice, stir fry evenly over high heat, pour in about half a bowl of warm water and bring to a boil over low heat.

After about 1 or 2 minutes, open the lid, add onion, add salt to taste, and collect the juice on high fire for about 20 seconds. When the soup is firm, shiny and dark, it can be cooked.

skill

It is suggested to suck the shell first, then eat meat, and finally make soup and rice.