Chinese Food
Fried shrimp in Shanghai Oil
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Cooking ingredients
Cooking Steps
Step1:First, cut off the shrimp tongs and feet.
Step2:Then cut off the sharp corners of the head.
Step3:Finally, cut off the tentacles.
Step4:Soak in clean water for 10 minutes. Rinse and drain. Set aside.
Step5:Pour a little more oil into the pan. Turn to medium low heat after heating.
Step6:Fry the prawns in batches.
Step7:There are more prawns in the picture. You should put less prawns. They will fry more evenly. If you put more prawns, you should turn them over several times.
Step8:When the shrimp shell is fragrant, drain the oil and put it out.
Step9:Turn the fire to medium high. Put in the fried shrimps and fry again.
Step10:Then pour rice wine, soy sauce and sugar into the pot.
Step11:Cook over medium heat for a while.
Step12:When the soup is a little thick, put in the scallion.
Step13:When you are about to collect the juice, sprinkle the onion.
Step14:Stir fry until the soup and scallion are all wrapped in the shrimp, and then the pot will come out.
Step15:Fried shrimp with oil. Crispy shell. Tender meat. Moderate salt and sweet. I usually eat it with shell.
Cooking tips:River prawns are usually of moderate size. Too small is not delicious. Too large shells are hard. If they are eaten with shells, the taste is not good. Generally, I suggest that shrimp should be fried twice. But if you are lazy, you can always stir fry. Stir fry for a while. The taste is good. There are skills in making delicious dishes.
