Stewed prawns is a very classic Lu cuisine, but you do not think that with the classic practice is very complex, this dish is just the opposite, the practice is extremely simple, simple to see the kind of will. It can be said that even if the kitchen white as long as you follow the steps to, the same can be made to the hotel level flavor, words do not say, down to see the end of you can understand the authentic Lu dishes cassoulet prawns practice is not very simple to learn.

1, first of all, the shrimp to deal with, with scissors to the shrimp feet, shrimp whiskers and shrimp gun fry off, and then use a toothpick to shrimp gun at a sandbag to take out do not, because this part of the shrimp stomach (digestive system), it can be said to be the head of the shrimp at the dirtiest place to take out the sandbag after the shrimp head can be used directly, and then from the shrimp's tail of the second The section with a toothpick inserted into the shrimp line do not pick out, in order to make the shrimp better flavor, we can use a knife in the back of the shrimp slice open, the knife does not have to be too deep, gently slide on a knife can be. Finally, rinse with water a few more times after the water control dry standby.

2, in the prawns water control when we prepare a little ingredients, half a piece of ginger shredded, a small section of green onion cut into scallions spare. Then you can start the pan after the heat of a spoonful of cooking oil, oil after the heat into the empty number of water prawns, prawns in the pan first do not rush to stir, you can gently shake the pan, to use a spatula to gently press the head of the prawns, shrimp head inside the shrimp oil squeezed out, so that out of the color will be better to look at, the taste is more delicious. After one side of the pan-fried, turn over and fry the other side, until the shrimp fried until both sides of the golden brown, the whole process to maintain medium heat, each side should be fried for about 2 minutes, that is to say, the whole process of frying shrimp should be fried for about 4 minutes or so.

3, the prawns fried until all browned, after frying the prawns can also be effective in removing the fishy smell, many people will put ketchup into it, so that the color is better to see, I can only say that the authentic traditional practice is not put ketchup. Prawns fried can be put into the ready onion and ginger, then open the fire out of the aroma, the aroma out of the pan along the edge of the half a spoonful of cooking wine or yellow wine to fishy aroma. Then add a little water, the amount of water is not too much, up to flat to the bottom but also a little less can be.

4, add a good amount of water can begin to seasoning, authentic stewed prawns traditional practice of seasoning is extremely simple, just put a small half a spoonful of salt, about 3-4 grams or so, but also to add about 15 grams of sugar, the amount of sugar can be adjusted according to the appropriate increase or decrease in personal taste, the entire seasoning only salt and sugar can be, and the other do not need to add. After seasoning, cover and simmer over medium heat for 5 minutes.

5, five or two minutes after lifting the lid to change the fire began to collect juice, this dish is not thickening the effect of the same very bright, beautiful color, as beautiful, when the soup becomes very thick, you can drizzle a little spice oil (no spice oil can be used instead of sesame sesame oil), stirring evenly after you can get up the pot on the plate.

Such a classic authentic Lu cuisine of stewed prawns is done, the flavor of salty and sweet moderate, super tasty. Although it is a classic dish, but the practice is super simple, the ingredients and seasoning is also super simple, the only thing to pay attention to is that the shrimp must be used fresh, and the pre-processing must be clean, and that is in the frying shrimp must be fried for a long time, the shrimp shells fried to crisp, so that even the shrimp shells can be eaten.