Method for boiling prawns in clear water:
Ingredients: 4 slices of ginger, 2 drops of cooking wine, salt 1 teaspoon, 2 drops of soy sauce and a little chopped green onion.
Steps:
1. Wash shrimps, pick shrimps and ginger slices for later use.
2. Add ginger slices, chopped green onion, cooking wine and salt 15 minutes.
3. Put the shrimp in the pot, the water should not be too shrimp, and then cover the lid.
4. After the water is boiled, cook for 3 to 4 minutes. Pick up the dish and dip it in soy sauce or eat it directly.
Braised Prawns
Gourmet: hubei cuisine (from Jianghan Plain, Qianjiang, Hubei)
Features: light and salty.
Ingredients: prawn 10, seasoning wine 25g, refined salt 30g, white sugar 5g, monosodium glutamate 5g, peanut oil 100g, sesame oil 25g, aniseed 2g, onion 75g, ginger slices 50g and broth 5g.
Production process:
1. Wash prawns, cut off whiskers and legs, cut a small hole from the head of the prawn gun, take out sandbags, and then cut off the back of prawns to extract sand glands.
2. Stir-fry the spoon on the fire, add peanut oil, heat it, add aniseed, onion and ginger slices, stir-fry prawns to get shrimp oil, cook cooking wine, add refined salt, white sugar and clear soup to boil, cover it, stew thoroughly with low fire, then move the spoon to normal fire, add monosodium glutamate and pour sesame oil when the juice is slightly thick.