Shanghai oiled shrimp
By VicentaLakin
Recipe Recommendations
- shrimp 1 kg
- Jiang 3 tablets
- onion 1 piece
- salt Half a teaspoon
- soy sauce half a spoonful
- cooking wine 1 scoop
- white sugar half a spoonful
- chicken essence appropriate amount
- salty and fresh
- explosion
- ten minutes
- simple
Steps for Shanghai oiled shrimp
1
Prepare the material。
2
Cut the ginger, white, green。
3
Passing through the bottom section of the shrimp body between the penultimate section and the penultimate section with toothpicks, picks up the shrimp line and squeezes the broken line and pulls out the shrimp line. You have to pull it out slowly. If you don't, just cut the shrimp out
4
At one point, the processed shrimp will cut out the shrimp pistols, shrimp beards, shrimp feet; when cleaned, the asphalt will dry。
5
The oil in the pot is enough to cover the body of shrimp, so that the shrimp that has dried up is blown up。
6
It's a little bit separate from the meat, and it's a very corky shell; it's taken out of the asphalt. How good is shrimp oil for cooking
7
Leave a proper amount of shrimp oil in the pot, and put ginger chips and onions into the incense。
8
Put the fried shrimp in the fire。
9
Add salt, sugar, wine, chicken, raw smoke, half a glass of water (or soup), burn the fire, gather the juice, and boil the boiler fast so that the shrimp meat will be tender and not too old。
10
Turn off the fire, soak the greens and make a little fried。
11
Shanghai tastes a little bit more sweet, with more sugar, and the amount of concrete sauce can increase and decrease according to the taste of their home. Don't put too much in the smoke, or it'll affect the product。
12
Shrimp shells with shrimp meat. It's so pretentious