Shanghai oiled shrimp
By VicentaLakin
Shrimp is an all-you-can-can-eat little dish, and even a shrimp shell is so sweet that it can be swallowed together. It's the best choice to make a shrimp shrimp in Shanghai. It's better to have a live, low-eat shrimp than a little shrimp. It's too boring to eat after a fry. The more shrimp gets alive, the better
Recipe Recommendations
- freshwater shrimp 350g
- excipients 350g
- oil appropriate amount
- cooking wine 15ML
- white sugar 10g
- soy sauce 30 ml
- green onion appropriate amount
- salty and fresh
- explosion
- ten minutes
- ordinary
Steps for Shanghai oiled shrimp
1
Prepare the food
2
Cut the shrimp shaving
3
Prepare ginger and onion flowers, modulate them with 30 milligrams and 12 grams of sugar
4
It's hot in the hot pot
5
It's gonna blow out of the shrimp
6
In a minute, we'll have all the oil in full
7
Pour all the oil in onion flowers and ginger chips
8
Get the shrimp back to the pot for the wine
9
Put the sauce on and let it out. Pot
10
On the table