Sweet and Sour Roasted Shrimp

Overview

Macrobrachium rosenbergii, also known as Malaysian prawn and freshwater long-armed prawn, is a large freshwater shrimp native to Southeast Asia. Macrobrachium rosenbergii is rich in protein and has high nutritional value. Its meat is as soft as fish, easy to digest, and has no fishy smell or bone spurs. It is also rich in minerals (such as calcium, phosphorus, iron, etc.). Macrobrachium rosenbergii meat has the functions of nourishing the kidneys and strengthening yang, relieving lactation and resisting toxins, nourishing blood and fixing essence, removing blood stasis and detoxification, replenishing qi and nourishing yang, unblocking collaterals and relieving pain, appetizing and reducing phlegm, etc. It is suitable for patients with kidney deficiency and impotence, nocturnal emissions and premature ejaculation, lactation obstruction, muscle and bone pain, twitching of hands and feet, itching all over the body, skin ulcers, physical weakness and neurasthenia.

Tags

• hot dishes
• home cooking
• maternity
• summer recipes
• lunch
• dinner
• students
• cooking wine
• ginger
• light soy sauce
• roasted shrimp
• sugar
• vinegar
• minced green onion

Ingredients

Steps

1. 1 Cut off the legs of fresh shrimps, wash and set aside.

   

2. 2 Turn on the heat, heat the pan, pour in oil, ginger and green onion, stir-fry out the flavor, then add the shrimp and stir-fry until red

   

3. 3 Add cooking wine, light soy sauce, sugar, and vinegar, cover the pot for 2 minutes, collect the juice, and serve on a plate.