Home-cooked braised shrimp

1

Heat a stir-fry spoon with heat, add a little oil, add in the prawns and stir-fry.

2

After the prawns change color, pour in shredded green onion, shredded ginger and garlic slices and saute until fragrant.

3

Then cook Shaoxing wine.

4

Put a little salt and appropriate amount of sugar into the pan, then sprinkle with a little MSG and stir well.

5

After adjusting the flavor, pour in a little water, cover the lid and simmer for 5-6 minutes, then collect the juice over high heat.

6

When the soup is about to be cleaned, pour in the shredded green garlic and stir well.

7

After stir-frying well, you can take out of the pot and plate.

Characteristics of this dish: beautiful and bright color, rich and attractive shrimp flavor, salty, fresh and slightly sweet taste, and can be enjoyed for a large banquet or small drink. Warm tips: 1. Be sure to be clean in the early treatment of shrimp. Cut off the feet and whiskers of the shrimp first, then cut off the shrimp's intestines from the back of the shrimp and remove them. Then cut off the sharp pointed gun on the shrimp head. Use the tip of the scissors to pick out the stomach and debris of the shrimp from the cutting point of the shrimp gun. Never remove the naphtha of the shrimp, otherwise the color of the braised shrimp and soup will not be red, and then simply rinse it with clean water. 2. The time for braising shrimps depends on the size of the shrimp. Shrimps weighing ten per catty can be braised for 5-6 minutes. If there are about six shrimps per catty, they need to be braised for 6-7 minutes. The shrimp stew faster and longer when the shrimp is bigger. But don't stew it for too long. If you stew it too long, it will not taste good. The taste will be hard and the quality of the dish will be greatly reduced. 3. The sweetness of braised shrimp should be moderate. It is advisable to use 30-35 grams of white sugar for one pound of pure shrimp. This family banquet dish,"Braised Prawns in Oil", is ready for friends 'reference!