<h3 class="pgc-h-arrow-right" > classification label</h3>
Classification of Shanghainese cuisine
Home-cooked recipe classification
10-30 minutes required time
Normal production difficulty
<h3 class="pgc-h-arrow-right" > ingredient list</h3>
Half a pound of shrimp
Cooking wine to taste
Honey to taste
Brew in moderation
Minced ginger to taste
Finely chopped green onion to taste
Salt to taste
Tomato sauce to taste
Vinegar to taste
A little pepper to taste
< h2 class="pgc-h-arrow-right" > detailed steps for dry-roasting prawns</h2>
Step 1
Ki wai shrimp bought the look
Close-up, this is what Shanghainese call the Kiwei shrimp, and hangzhou calls it a shrimp
Step 2
Hold the shrimp like this with your left hand
The frying knife is inserted from the lower part of the head
Step 3
Cut until the last second section
Withdraw the intestinal line
Step 4
Wash and drain and set aside
Prepare shallots and ginger slices to be brewed in sweet wine
Step 5
The pan is preheated and oiled
70% or 80% of the oil is hot, add shrimp and sauté
Step 6
Sauté until the color turns red and the shrimp are served when they shrink
Add the remaining oil to the minced ginger and shallot wine and sauté until fragrant
Step 7
Add cooking wine, salt, pepper and water to taste
Add the shrimp
Step 8
Cover and simmer for two or three minutes, reduce heat and cook the slices
Open the lid
Step 9
Add tomato sauce to color the shrimp
Add a small tablespoon of honey
Step 10
Sprinkle a little green onion and collect the juice over high heat
Until the marinade is slightly dry
Step 11
Drizzle a little oil and continue to cook for a while
When the marinade is almost tightened, pour in the right amount of vinegar to get out of the pot