How to make tomato prawns

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  1. Remove the crowns, whiskers, legs and threads from the prawns, and use cooking wine.Salt and half of the minced garlic are marinated and set aside.

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  2. Prepare a bowl, pour an appropriate amount of tomatoes into it, add sugar, add a little water, and dilute Stir and set aside.

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  3.Put an appropriate amount of cold oil in the pan, add Sichuan peppercorns and white onions, and start simmering the pot over low heat.

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  4. Fry the shrimp until red on both sides.It depends on the size of the pan.If the pan is small, you can divide it.Take out all the fried prawns twice and place them on a plate for later use.(If you fry the shrimp in two pans, add more oil when frying the shrimp for the second time to prevent it from sticking to the pan.)

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  5.Throw away all the peppercorns and green onions in the pan, add cold oil again, pour the prepared tomato juice into the pan, stir with a spatula over medium heat, and when the pan bubbles, Add the cooked prawns and stir-fry.After all the prawns are coated with the tomato juice, add an appropriate amount of cold water, just enough to cover half of the prawns.Add the remaining minced garlic, cover the pot with a lid and simmer over high heat.If there is no lid, it is best to find another one to cover the pot so that the umami flavor does not spread.

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  6. If you want to eat tender prawns, simmer them for less time, turn off the heat and cook them until they are tender.plate.If you want the prawns to look good, don't pour the shrimp juice into the plate yet.Add a spoonful of starch and stir over low heat.When the juice thickens, pour it into the shrimp plate.Finally sprinkle some green onions for garnish.