Lucky dish for the Year of the Ox | How to make dried prawns

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  1.First prepare the required ingredients in advance.

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  2. First use kitchen scissors to cut off the shrimp's tentacles and Cut off the shrimp legs.Use kitchen scissors to gently cut along the joint between the head and body of the prawn and remove the shrimp thread.
  
  After all processing, clean the shrimp heads and backs with clean water.

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  3.Put the processed prawns into a bowl.Add 1 slice of fresh lemon, ginger slices, garlic slices, salt, baking soda, and a little milk and marinate for 20 minutes.
  
  Lemon seeds must be removed because lemon seeds are bitter.The lemon here is mainly used to increase the aroma.
  
  Marining with milk can remove the fishy smell of shrimp and increase the fragrance of shrimp.It is also called the milk freshening method.
  
  Baking soda can increase the elasticity of shrimps, so you don’t have to add it if you don’t have it.

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  4. Wash and dry the celery when marinating the shrimp Cut the water and onions into small dices and set aside.

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  5. After the prawns are marinated, dry the surface with kitchen paper Moisture, be sure to wipe off the surface moisture to avoid getting hot oil on yourself when frying.

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  6. Pour a little cooking oil into a flat-bottomed non-stick pan and wait.When the oil temperature is 50% hot, add the prepared prawns and slowly fry them over low heat until both sides are brown.

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  7. Fry until both sides of the prawns are brown, then add After the onions are fragrant, add the celery and stir-fry evenly.

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  8.Put in Huadiao wine.If you don’t have Huadiao wine at home, you can Use rum instead.

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  9. Then add 1 medium spoonful of Flavored Beauty Products Special light soy sauce seasoning.

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  10. Then add 1 medium spoonful of Flavored Beauty Enjoy oyster sauce and a little sugar.

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  11. Put a little boiling water in the pot, not too much water Just cover one-third of the prawns.Simmer the prawns over low heat slowly and let the soup slowly coat the prawns.

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  12. Wait until the soup begins to thicken.The high heat absorbs the flavor of the shrimp, allowing the shrimp to absorb the flavor of the soup, thus making the flavor of the shrimp more intense.
  
  Dry 㸆 is to wrap up the juice and collect the juice into the skin, so that the juice is eaten without any juice.

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  13. When the soup is almost gone, turn off the heat.plate.

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  14.Finished product.