fried prawns

1

Wash the prawns, remove the claws, whiskers and shrimp gun, remove the sandbags and sand threads, and wash them;

2

Add hot lard to a frying spoon, heat it, place 6 prawns side by side, frying with hot oil, while tilting the spoon with your hand so that the shrimp body directly touches the bottom of the spoon;

3

Firmly fry the shrimp skin on both sides to get yellow, and press the shrimp yellow with a hand spoon on the head;

4

Then add shredded green onion, shredded ginger, and garlic slices to fry until fragrant;

5

Cook in the seasoning, add the stock, cover and simmer over slow heat

6

When the prawns are ready to taste and the soup is thick, switch to high heat to collect the juice;

7

Place the ingredients on a plate. Pour the remaining juice with pepper oil and pour on the shrimp. Serve.

Production tips:1. Master the heat when frying shrimps to avoid frying them too early or too burnt. 2. Collect the thick soup with high heat to make the juice bright and oily. Don't use starch to thicken it. 3. Collect the juice and make it stick to the prawns. Nutritional analysis:1. Shrimp is rich in nutrients, and its meat is soft and easy to digest. It is an excellent food for people who are weak and need to recuperate after illness;2. Shrimp is rich in magnesium, which plays an important role in regulating heart activity. It can protect the cardiovascular system well. It can reduce cholesterol content in the blood and prevent arteriosclerosis. It can also dilate the coronary artery, which is conducive to preventing hypertension and myocardial infarction;3. Shrimp has a strong lactation effect and is rich in phosphorus and calcium, which is especially beneficial to children and pregnant women; 4. Scientists at Osaka University in Japan recently discovered that astaxanthin in shrimp helps eliminate "jet lag" caused by jet lag.