One of the classic representatives of Shandong cuisine.
10 white shrimps 1 piece of peeled shredded ginger 30g edible oil 2 g salt 30 ~ 50g sugar A little cooking wine
The materials are ready.
When the prawns are cleaned up, they should be "removed in four ways and retained in one way". The "removed in four ways" are shrimp guns, sandbags, shrimp feet and shrimp thread. The "retained in one way" is the part of shrimp brain. The preservation of shrimp brain oil is very important, because the expression of shrimp fragrance mainly depends on it;
Pour the oil into the pot and heat it. Stir fry the shredded ginger when the oil is hot;
Put the prawns in a hot oil pan and fry them over low heat. And gently tap the head of shrimp with a spatula to let the brain oil seep out;
Slow fry over low heat for about 3 minutes. Turn over and fry for another 3 minutes after the shell turns red and crisp. If the shrimp is fresh enough, there is no problem. If the shrimp is not fresh enough, you can pour a little cooking wine to remove the fishiness;
Add water to the pan. Add water to the body of the prawn. Then change the heat and cover the pan;
Bring to a boil over high heat, add salt and sugar, turn well, cover the pot and continue to simmer until the soup is thick. Slowly turn over the prawns with a shovel and start the pot.