The prawns are not steamed, not boiled, fried and stewed on the table, fragrant and sweet, delicious to the finger sucking

There are many ways to make prawns, steamed, boiled are more common, but the taste is relatively bland, in my family, braised prawns are more popular with family members. First fry the prawns until the skin is crispy, and then add the "oil stew sauce" to simmer, the prawns are crispy and tender, delicious to suck your fingers, and the method is very simple.

---【Braised prawns】---

Ingredients: 400 grams of prawns, 1 shallot, 1 ginger, 20 grams of light soy sauce, 10 grams of sugar, a little cooking wine.

Steps:

1. Cut off the shrimp whiskers of the prawns with scissors, then cut off the shrimp feet and shrimp guns together, cut them from the back with a kitchen knife, and take out the shrimp line.

Clean the shallots and cut them into green onion segments, peel the ginger and cut it into shredded ginger; Prepare a small bowl, add 20 grams of light soy sauce, 20 grams of water, 10 grams of sugar and a little cooking wine to the bowl and stir well and set aside.

2. Add an appropriate amount of cooking oil to the frying pan, put the prawns neatly into the bottom of the pan after the oil is hot, and fry slowly over medium heat.

3. Fry one side of the prawns until golden brown and crispy, then turn over and continue to fry the other side, frying all sides until golden brown and crispy.

4. After frying the prawns, add the green onion and ginger shreds and stir-fry to bring out the fragrance of green onion and ginger.

5. Pour the pre-prepared sauce into the pot, cover the pot, turn to medium heat and simmer for 1 minute, so that the prawns can fully absorb the flavor of the soup.

6. Finally, turn on high heat to collect the juice, burn the juice to a viscous state, and adsorb all the juice on the surface of the prawns.

7. Finally, put the prawns neatly on a plate and serve.

The prawns in this way not only sell the best in appearance, but also delicious, fragrant and sweet, especially delicious, friends who like to eat prawns should not miss this practice!

Tips:

1. When processing the prawns, the back should be cut open, which can remove all the shrimp lines, and at the same time, it can also make the prawns taste faster during the simmering process.

2. The proportion of oil stewed juice, light soy sauce, water, sugar, 2:2:1, plus a little cooking wine.