Table lemon shrimp

In addition to beef, Ecuadorian prawns were selected after receiving vouchers from Chinese food. The shrimp looks no different than the national shrimp, and eats almost as much, but tastes less sweet at the same price. They are said to be rinsed, welded, graded, frozen immediately after weighting and frozen to -55°C in 15 minutes to ensure freshness and nutrition. So, even if it's not fresh shrimp, it's still the smell. When watching the Taiwan food show earlier, a chef from Taiwan made lemon shrimp, and the results were super hot, very appetiteful. The sweetness of lemonade and the sweetness of the shrimp, which captures the bottom of your tongue, there is nothing more satisfying than eating the shrimp... He was using Thai shrimp, which was bigger than normal shrimp. And this time I did it with the Ecuadorian prawn, and I adjusted it, and I changed it slightly, as I thought, and it was just as good, even on my parents. I love chickens, cattle, fish, sheep, but I love shrimp more

Recipe Recommendations

Ecuadorian white shrimp 400g
lemon 60g
oil appropriate amount
garlic 10g
Jiang 10g
onion 10g
white rum appropriate amount
white sugar appropriate amount
black pepper appropriate amount

sweet and sour
fried
half an hour
ordinary

Steps for Table lemon shrimp

Wash the shrimp, cut the upper part of the head, and pick out the shrimp bladder。

Cut the shrimp and the claws, cut the back, pick out the sandline。

Cut the lemon in half。

Squeeze the lemon out of the juice with sugar。

And cut the ginger out of the skin, into two, one cut, one cut。

Put the ginger bars on the shrimp, put some white rum on it, grab it for 20 minutes。

Slice the garlic into small particles。

It will cut into small particles。

The boiler is hot, put in oil, put in ginger, garlic when it's hot, and then in shrimp and rum。

Put it in black pepper, flip it。

Put onions when they're ready。

Finally put it in lemonade, and then it's ready。