Braised prawns
Overview
The Spring Festival is coming soon, and I must make Chinese-style food during the festival. Braised prawns in oil is a classic Shandong dish. The seasoning is very simple, highlighting the delicious taste of the shrimp itself. It is important to control the heat well so that the fried food will be fresh and tender. Today I will share with you how to make braised prawns. The method of stewing in oil is to fry the back door first, and then use steam to mature the shrimp during the stewing stage. It is also a very common cooking method
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Ingredients
Steps
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Soak the onion and ginger in water in advance, only use the onion and ginger water
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Wash the white shrimps, cut off the shrimp gun at the head with a diagonal knife, and use a toothpick to pick out the sandbags. Trim off the shrimp whiskers and legs. Open back to pick out the lower line.
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When using shrimps for other dishes, some shrimp heads are left. Put oil in the pot and fry the shrimp heads into shrimp oil over low heat. This amount is not included in the recipe.
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The fried shrimp oil is very bright red, put an appropriate amount into the pot and stir-fry the shredded ginger until fragrant
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Saute the shredded ginger until fragrant and add the prepared shrimps.
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When the shrimp changes color, add salt, sugar and pepper to taste. Cook in rice wine to remove the fishy smell.
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Pour in about 50 grams of onion and ginger water. Cover and simmer for two to three minutes.
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After simmering, reduce the juice quickly over high heat and pour in a few drops of sesame oil before serving.
