Braised Prawns

This dish carries many memories of my childhood. At that time, I sat on my father ’s bicycle beam, and it took an hour to get to my grandma ’s house. Every time my grandmother will make red braised prawns for me. At that time, prawns were not as easy to buy as they are now. After I finished eating, I had to lick the soup on the corners of my mouth and fingers cleanly and said to my grandma that I would eat it next time. . . In fact, this dish is very simple, it can be done in 5 minutes, and the success rate is 100%!

This dish carries many memories of my childhood. At that time, I sat on my father ’s bicycle beam, and it took an hour to get to my grandma ’s house. Every time my grandmother will make red braised prawns for me. At that time, prawns were not as easy to buy as they are now. After I finished eating, I had to lick the soup on the corners of my mouth and fingers cleanly and said to my grandma that I would eat it next time. . . In fact, this dish is very simple, it can be done in 5 minutes, and the success rate is 100%!

Material

Sea White Shrimp 15 (about 250G)
soy sauce 2 tablespoons
Sooty 1/2 tablespoon (colored)
sugar 1 tablespoon
vinegar 1 tablespoon
Rice wine (white wine, cooking wine is also available) 2 tablespoons
Scallion, Ginger and Garlic The right amount
salt a little

Wash the white shrimp, pick out the shrimp line, and control the moisture.

Cut the scallion, ginger and garlic into the mince. If you don't like to eat green onion, ginger and garlic, cut them into larger pieces, so it's easier to pick them out.

Heat oil in a wok over medium heat, add scallion, ginger and garlic until fragrant, add prawns and stir-fry for half a minute until discolored.

Add soy sauce, soy sauce, stir fry to make the shrimp evenly stained with the soy sauce color, add sugar, add more if you like sweet and don't like less.

Spray rice wine. Cooking wine and liquor can also be used. At one time there was only Red Star Junior 2 at home, and the taste was not bad. Cover the pot at this time, continue to medium heat, let the shrimp fully taste. You can add a little salt for heavy mouth. I have a light mouth and don't put salt when I use soy sauce.

After two or three minutes, open the lid, change the heat to collect the juice, pour the vinegar along the edge of the pot to enhance the flavor, and let's do it! Out of the pot!

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