Chinese Food
Braised prawns
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In the book of sea fault, written by Hao Yixing, a scholar in Shandong Province in the Qing Dynasty, there are prawns in the Bohai Sea, which are about a foot long, as big as a baby's arm, and are obtained by a fisherman's net. The two are combined, dried or pickled daily. The goods are called prawns. Stewed prawns are a famous dish with a long history. Prawns in Qianbo Bay of Qingming Dynasty are used. The stewed techniques unique to Shandong cuisine are used.
Cooking ingredients
Cooking Steps
Step1:Shrimp open back.
Step2:Take out the shrimp line.
Step3:Mix in onion and ginger. Marinate for 20 minutes.
Step4:Wrap the marinated shrimp with cornstarch. Pat off the excess powder to avoid caking.
Step5:Turn the heat to medium high. Put the oil in the pot. Heat until the oil is slightly smoky. Put in the prawns.
Step6:Pan fry until one side turns pink. Turn over until the other side turns red. Pour in rice wine. Cover and simmer for 2 minutes.
Step7:Open the lid and add sugar, soy sauce and other seasonings. Stir fry in high heat. Collect the juice.
Step8:Loading.
Cooking tips:There are skills in making delicious dishes.
