Sweet and sour shrimp (non-fried, non-ketchup version requires scissors and instructions for removing the shrimp)

Overview

Sweet and Sour Flavors previously uploaded a tomato sauce version of Guobao Pork. This time, the Sweet and Sour Flavors were made using the traditional method without using ketchup. It looks so red because the shrimp heads are stir-fried with red oil. When it comes to whether shrimp heads are edible, this is a matter of opinion. I really like using shrimp heads to make soup stock, and adding a handful of shredded white radish is delicious. If you like it, accept it. If you can't accept it, don't eat it. I would like to dedicate my Sweet and Sour Shrimp to everyone. I'm afraid that one of my family's pets will rot and carry books over mountains and ridges to feed them. In time for the Mid-Autumn Festival welfare at work, there were ten kilograms of prawns. A certain person just loves to eat shrimp. He opened his mouth and said sweet and sour. He glanced at me and changed his mind. It didn't take much trouble. Just boil it in water. I thought to myself that if I want you to eat ten pounds of boiled shrimp, I might as well quit the cooking world. I have an induction cooker at home, so I didn’t make the fried version of sweet and sour shrimp. The fried version is also very simple. Dip the shrimps in dry powder or crispy batter (my version of Guobao Pork is introduced to crispy batter) and then add oil. Then follow the sequence of frying the shrimps in oil, adding a bowl of juice, and stir-frying the shrimps. Just the order is different. However, when I tried making it yesterday, I found that the knife at home was very dull. I originally wanted to make sweet and sour shrimps with open backs, but I couldn't cut the backs of the shrimps, so I had to use my magic scissors to remove the shrimps. But like I said before, as long as you make it with care, it will definitely be the most delicious food. But today I am the only one doing it and taking pictures. Some of the steps will inevitably be unclear. I hope you can bear with me. Finally, I hope everyone can feel my sincerity through the words and pictures, and make a more delicious plate of sweet and sour shrimp by yourself.

Tags

• hot dishes
• home cooking
• children
• autumn recipes
• lunch
• aged vinegar
• cooking wine
• garlic cloves
• onion white
• prawns
• starch
• thirteen incense
• white sugar
• white vinegar
• ginger
• green
• pepper
• peppercorns
• salt
• soy sauce

Ingredients

Steps

1. 1 Ingredients: three main pieces. The first is shrimp: any variety you like is good. As long as you like to eat ~ then stir-fry the base ingredients: onion, ginger, garlic and finally the bowl of sauce.

   

2. 2 First, process the shrimp: First, cut off the shrimp whiskers and thin legs on the shrimp head (I am a human being, not a shrimp student, so I don’t know what the scientific name is, we can just look at the picture to understand~). Because I eat shrimp heads. If not treated, it will prick my mouth, especially the xiphoid process above the eyes. Cut it off~cut it off~

   

3. 3 Next, cut off the shrimp head. At this time, there is a certain chance that part of the shrimp line will be brought out.

   

4. 4 Next, let’s look at the cutting position, which is just above the middle nest of the shrimp meat, just cut into the “loin” of the shrimp

   

5. 5 Don't hesitate to cut along the arc of the shrimp's back to the tail joint. It’s best to do it in one go. It doesn’t matter if you’re not proficient at the beginning. Practice makes perfect~ Don’t be afraid of failure~

   

6. 6 When we cut to the shrimp tail joint, we carefully observed the shrimp and found that the shrimp line suddenly penetrated deep into the shrimp tail from the superficial part of the shrimp's back. So when cutting, we should not cut along the shrimp's back here, but cut diagonally along the shrimp tail joint along the side of the shrimp's tail joint. This is easier to clean.

   

7. 7 Peel off the shrimp shells, (I have shrimp brains in my nails, it’s not because my nails are dirty...)

   

8. 8 After separation, hold the tip of the tail of the shrimp and separate the shrimp. It doesn’t matter if it is broken~ We can do it at home~ It’s not the G20 state banquet~

   

9. 9 When the shrimp is turned over, there is still a line in the belly. This needs to be pulled out as well. Of course, if there is no one in the family to pick (one of my dogs is picky), then handle it according to personal preference. Cooking is a very pleasant thing, the most important thing is to be happy~

   

10. 10 The line on the abdomen is relatively shallow and can be removed by cutting the membrane.

    

11. 11 Duang~

    

12. 12 Duang~Duang~Duang~

    

13. 13 Then we prepare the bowl of juice. Three tablespoons of white sugar, one spoonful of aged vinegar for color, one spoonful of white vinegar for seasoning, a little soy sauce to enrich the texture, a pinch of salt for flavor, one spoonful of starch, appropriate amount of water, not too much, just mix thoroughly. This step is based on personal taste. The basics are 3 sugar, 2 vinegar and 1 starch. Remember the flavor must be strong~

    

14. 14 Shred the white and green scallions, slice the ginger, flatten the garlic cloves and mince them. (I forgot to take a photo) Heat up the oil in the pan, first add the ginger slices and sauté until fragrant, then add the peppercorns

    

15. 15 Add green onions and stir-fry until fragrant, then add garlic. The garlic will be bitter if you put it in first.

    

16. 16 When the oil is hot, add the shrimp heads and stir-fry until red oil appears. If the pot is too dry, you can add a little water to help release the oil.

    

17. 17 Add the shrimp and cook with a little cooking wine

    

18. 18 Stir-fry until curled into a ball, add salt, pepper and thirteen spices.

    

19. 19 Add bowl of juice and stir-fry

    

20. 20 Reduce the juice over high heat and turn into gravy. Add green onions until the aroma comes out.

    

21. 21 Finished plating