Braised prawns(hong shao da ming xia )

Braised prawns

Introduction:

"There are three ways to eat shrimp in our family. Shrimp is used to make soup, and prawns are used to make scalded or braised prawns. They don't bring spicy food, and neither do salt and pepper, because the baby can't eat them. Today, what I do is braised prawns

Production steps:

Step 1: first cut off the long beard line of the shrimp, drain the water, and cover it with a lid or a big bowl, or the shrimp will jump out

Step 2: shred ginger, slice garlic and cut scallion into sections

Step 3: pour peanut oil into the pan

Step 4: add scallion, shredded ginger and garlic, and stir until fragrant

Step 5: pour in the dried shrimp and stir fry

Step 6: add appropriate amount of salt

Step 7: put some yellow rice wine

Step 8: to make the color more red, I pour more soy sauce and continue to stir fry

Step 9: put a spoonful of sugar, add a small amount of water to boil, and pour a small amount of white vinegar to make it fresh before leaving the pot

Step 10: Sprinkle with scallions and put them on the table

Step 11: another ～～

Materials required:

Prawns: eight Liang

Scallion: right amount

Ginger: right amount

Garlic: right amount

Salt: right amount

Yellow rice wine: right amount

Old style: moderate

Sugar: right amount

White vinegar: right amount

Peanut oil: right amount

Note: the characteristics of this braised shrimp: the live shrimp is very delicious. The stewed shrimp makes the soup taste stronger ~ ~ adding white vinegar before leaving the pot can make it fresh. I have tried many ways, and adding white vinegar is the best. If white vinegar is added early, it will volatilize and have no effect ~ ~ don't add too much water, or it will dilute the strong flavor of the soup ~ ~ don't add chicken essence or monosodium glutamate to make shrimp ~ ~ shrimp itself is delicious ~

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Hong Shao Da Ming Xia