Three elements of braised shrimp: 1, the boiling water of the prawns and the time; 2, the ingredients in the water when blanching; 3, a delicious dipping sauce.
By Fat Uncle Kitchen
<h2>Royalties</h2>
20 live shrimp
5 green onions
Ginger 1 piece
2 garlic cloves
Millet pepper 2 pcs
1 handful of peppercorns
Cooking wine 3 tbsp
Salt 3g
Light soy sauce 2 tablespoons
Balsamic vinegar 2 tablespoons
<h2>Practice steps</h2>
1, the ingredients are prepared as shown in the picture, remove the shrimp stomach shrimp line, cut off the shrimp whiskers and shrimp gun, wash and set aside.
2: Slice the ginger, cut the shallots into sections, and cut another dish of minced ginger, minced garlic and green onion. Millet pepper cut into small pieces (do not eat spicy can be omitted).
3: Add sliced ginger, green onion and peppercorns to the pot with cold water and add three tablespoons of cooking wine. Bring to a boil until dense bubbles rise at the bottom of the pot (water temperature is about 80 degrees), then add the prawns on medium heat and continue to heat until boiling.
4: After the water boils, the shrimp can be fished out and set aside.
5: Put the shallots, ginger, garlic and millet pepper into a small bowl, add 2 tablespoons of light soy sauce, 2 tablespoons of vinegar, and 1 small spoon of sesame oil to make a delicious dipping sauce.
6, shrimp meat is tender and juicy, the heat is just right.
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