The oil braised prawns in lu cuisine are the classics in lu cuisine, the finished product is bright in color, delicious and fragrant, tender and slightly sweet, eat it while hot, the shrimp meat is white and delicate, which makes people have an appetite. as a family living in jiaodong peninsula, braised prawns are also a must-have dish for chinese new year’s eve.
Ingredients main: black tiger shrimp 300 g
Accessories others: green onion to taste, 3 slices of ginger, 2 cloves of garlic, a tablespoon of fresh extra virgin soy sauce for june, a small spoonful of sugar, a small spoonful of rice vinegar, a little cooking wine, two tablespoons of vegetable oil
Prepare the materials.
step 2
In june, fresh special soy sauce, sugar, rice vinegar and cooking wine are mixed into a sauce and set aside.
step 3
Black tiger shrimp cut off their whiskers.
step 4
That’s what it looks like after cutting it off.
step 5
Insert a toothpick from the second section of the shrimp’s back and gently pick it up.
step 6
Pick out the shrimp line, gently pull it out with your hands, wash the shrimp and set aside.
step 7
When the wok is warm, add 2 tablespoons of vegetable oil and sauté the shallots, ginger and garlic until fragrant.
step 8
Add the black tiger shrimp and stir-fry quickly, at this time turn to high heat.
step 9
s
Auté until all the shrimp turn red.
step 10
Stir-fry quickly in the sauce that has been prepared beforehand.
step 11
When the soup thickens, remove from the pan.
step 12
Braised shrimp in oil should be eaten hot to taste good.
skill tips:
to make braised shrimp in oil, the oil is a little more than the usual stir-fry, and after adding the shrimp, it must be fried on high heat.
