Probably no one does not like to eat prawns, shrimp practices can also be extremely varied, small such as river white shrimp and river prawns, pay attention to eating live, as long as fresh, boiled in brine is very delicious.
Years later prawns are extremely expensive, today Bought is the supermarket in the fresh prawns, large, for braised most suitable, made a plate, the family only blamed me for doing too little!
Ingredients: 8 prawns
Accessories: 20 ml of oil, 3 slices of ginger, 3 cloves of garlic, 2 ml of dark soy sauce, 10 ml of light soy sauce, 20 ml of cooking wine, 3 leeks (it is also possible to change shallots)
Ingredients and ingredients
The prawns cut off the whiskers, cut off the back, and use a toothpick to pick off the shrimp line.
In order to remove the fishiness, the open back can also make the shrimp more flavorful
Finely chop ginger, mince garlic, wash and chop leeks and set aside.
Add oil in a hot pot, 70% or 80% hot
Add the shrimp and fry the side first
Turn over and fry until the shell meat is slightly separated, and the heat can be changed to a little smaller.
Fry the prawns and set aside
Leave the bottom oil in the pan and sauté the minced ginger and garlic
Stir-fry the shrimp, add soy sauce and cooking wine, add a little water, cover and simmer for 2 minutes.
Remove the pan from the heat, remove the shrimp, arrange them evenly in the plate (it is important to plate), and put the minced leeks in the middle.
Then drizzle the juice in the pot.
Topped with some leek leaves, a plate of braised prawns with a full color and flavor is finished.
Tip: Braised prawns with leeks Titian are very tasty.
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