How to braise prawns in tomato sauce

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  1. When handling the shrimp, I removed the shrimp head directly and picked out the shrimp thread.

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  2. Put the pot on the fire and boil the water, pour in the shrimp and blanch for 2 minutes, remove Drain.

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  3.Wash the green onion and divide it into white, cut the tail into sections and cut the ginger into shreds.

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  4. Heat oil in a pan, fry the shredded ginger over medium-low heat, and then add Sauté white scallions until fragrant.

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  5. When it is hot, add the prawns and stir-fry.Immediately pour in the cooking wine.Add water, not too much, just enough to cover the shrimps.Continue to cook, and the fire can be turned down slightly.

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  6. After the shrimp changes color, add tomato paste and sugar, continue to stir-fry, and add a small amount Salt enhances the flavor.Pay attention to the heat.It should not be too hot as it will dry out the sauce easily.You can close the lid and simmer for 2 minutes.

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  7. When you see the red shrimp juice begins to thicken, add a little vinegar, Be careful not to overdo it.At this time, the shrimp skin will become crispier.Flip it a few times and add the green onion tails before serving.