Method 1
Ingredients preparation
Main ingredients: 10 prawns.
Seasoning: 25 grams of cooking wine, appropriate amount of refined salt, 30 grams of sugar, 5 grams of MSG, 100 grams of peanut oil, 25 grams of sesame oil, 2 grams of aniseed, 75 grams of green onions, 50 grams of ginger slices, and appropriate amount of clear soup.
Preparation steps
1. Rinse the shrimp, cut off the shrimp whiskers and legs, make a small cut from the shrimp gun on the head, and take out the sandbags
Each Braised prawns in oil (18 photos), then cut open the back of the prawns and extract the sand glands.
2. Heat up the frying spoon, add peanut oil, heat it up, add aniseed, green onions and ginger slices and stir-fry, add prawns and stir-fry to get the shrimp oil, add cooking wine, add refined salt and sugar , bring the clear soup to a boil, cover, simmer over low heat until thoroughly roasted, then move the spoon to normal heat, add MSG when the juice is slightly thick, and pour in sesame oil. Serve.
Notes
During initial processing, fresh prawns must be carefully selected and washed, and the sand glands and sandbags on the head must be removed; the stewing time must be strictly controlled; The shrimp segments are mature and tasty.
Method 2
Ingredients Preparation
Braised prawns, grass shrimps, shredded green onions, minced ginger, salt water, starch, rice vinegar [1] Chicken soup (if not available, chicken essence can be used as a substitute), candied tomatoes Sauce cooking wine
Preparation steps
1. Choose 16-20 grass shrimps per catty, trim the beards, remove the fins, and cut the back (easy to taste, curved and beautiful, and remove the shrimp intestines);
2. Heat the pot, add a little oil, and heat until it is 60 to 70% hot;
3. Add onion and ginger (to neutralize the cold nature of the seafood) , remove the fishy smell and release the fragrance);
4. Add the shrimps and fry them on both sides over low heat until they change color; naturally growing shrimps will produce red oil, and there will be paste around October. Adding tomato paste helps the cultured shrimp get color.
5. Add cooking wine and continue to stir-fry; add a little chicken broth;
6. Seasoning: salt, sugar (twice as much as salt); simmer over low heat for 1-2 minutes;
7. Finally, add a little water starch to thicken the gravy. After taking it off the heat, pour a little rice vinegar into the gravy (the most important point).
Method 3
Ingredients preparation
Prawn... 500g, refined salt... 1.5g, green garlic... 5g, MSG... 2 grams, chicken broth... 100 grams, sugar... 20 grams, minced green onions... 7.5 grams, cooked lard... 50 grams, minced ginger.... 7.5g, sesame oil... 30g, Shaoxing wine... 15g
Production steps
1. Wash the fresh prawns with cold water and cut off the legs. , shrimp tentacles and shrimp tails, make a small opening from the head to take out the oil and stew the prawns in sand buns, then spread the backs of the shrimps, pull out the sand lines, and cut them into 3 sections (small shrimps can be cut into 2 sections). Remove the roots of green garlic, wash and sterilize, and cut into 3.3 cm long sections.
2. Pour the cooked lard into the wok, place it on a high fire until it is 50% to 60% hot, add minced ginger, minced green onion and prawn segments, stir-fry for a few times, add Shaoxing wine, Refined salt, sugar, chicken broth, sesame oil, miso. After the soup boils, cover, move to low heat and simmer for about 5 minutes, then switch to high heat and simmer. When the soup is thickened, sprinkle with green garlic segments and serve.
Notes
1. Put the prawns in a spoon, stir-fry them a few times with a spoon, then gently press the shrimp heads with a spoon to squeeze out the shrimp brains, and the finished dish will be red and shiny.
2. Control the heat and wait until it is cooked. Do not simmer it for too long to prevent the shrimp meat from aging.