Shrimp

By VicentaLakin

Shrimp
It's the most classic dish in Rufus, and it's more demanding for raw materials. It's better to use yellow, sea-based, wild pairs of shrimp. It's famous for its size. It's the best shrimp species in the world, so it's the best shrimp species in the world, so it's the best shrimp species in the world, so it's made in the world. It's so sweet. It's so hot

Recipe Recommendations

  • Wild prawns in Bohai Sea 6 rats
  • green onions appropriate amount
  • ginger slices appropriate amount
  • yellow wine appropriate amount
  • ketchup appropriate amount
  • soy sauce appropriate amount
  • salt appropriate amount
  • sugar appropriate amount

Steps for Shrimp

  • Make Shrimp step 0
    1
    Main source: 6 shrimps from the sea
  • Make Shrimp step 1
    2
    Sides: onions, ginger sauce: yellow wine, ketchup, raw, salt, sugar
  • Make Shrimp step 2
    3
    Cut the shrimp's back. Pick out the shrimp line
  • Make Shrimp step 3
    4
    Cut the legs and tails of the shrimp with scissors
  • Make Shrimp step 4
    5
    When oil is made in the pot, when it's 70% hot, the shrimp goes to the pot to make shrimp. Red
  • Make Shrimp step 5
    6
    We'll make some extra shrimp
  • Make Shrimp step 6
    7
    Leave a little oil in the pot, get onions and ginger chips in the pot, make the scent, and then we'll get some food. Out
  • Make Shrimp step 7
    8
    Put in ketchup, a little fragrance and red oil
  • Make Shrimp step 8
    9
    Put the fried shrimp in the pot
  • Make Shrimp step 9
    10
    We'll mix raw, salt, sugar into the pot
  • Make Shrimp step 10
    11
    I'll cook the proper amount of wine
  • Make Shrimp step 11
    12
    Add a small amount of water, make a small fire for five minutes, wait for the soup to be thick and get the shrimp plate out of the pot; just get the soup from the pot and get it thicker and pour it on the plate

    • Shrimp Make Tips

    1. It is best to choose fresh prawns; those with shiny shells, firm meat, no black heads, and a tight connection between the head and body are considered fresh. 2. The vein along the back of the shrimp must be removed thoroughly. 3. Do not fry in the oil for too long; excessive frying will affect the texture. 4. Be sure to use low heat when braising to allow the flavors to be better absorbed, and finally use high heat to reduce the sauce.

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