Stir-fried shrimp with parsley
Overview
When I was about to enter the first period, I stayed in Beidaihe for a few days. Because Beidaihe is my sister's home, there are more opportunities to go there. I am not interested in the scenic spots there. What interests me the most is the seafood wholesale market there. I get up at 5 o'clock every morning to buy seafood, because if I go late, there won't be any good ones. The prawns there are all live and quite big. I buy them almost every day. It's just that I didn't take the card machine there, but my husband and son took the SLR out to play. I was cooking at home and took all the pictures with my mobile phone. The effect of the finished pictures is poor. You can just take a look and just focus on the process, haha!
Tags
Ingredients
Steps
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I love eating prawns because they taste very delicious, with a slightly sweet umami flavor, which is very delicious. I also think that prawns are very beautiful, especially the flowery tail, which is very classy. Let’s take a close-up:
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Rinse fresh prawns and refrigerate them in the refrigerator for an hour to make them faint, otherwise they will be so alive that I dare not do them
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The frozen prawns are about the size of my palm. They are crystal clear and very fresh.
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Cut off the shrimp gun diagonally, pick out the sandbags on the head, then pick out the shrimp thread on the body of the shrimp, cut off the legs and whiskers, and clean them.
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Add shredded onion, ginger, cooking wine and pepper, mix well and marinate for 5 minutes.
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Put oil in the pot, sauté the minced ginger and garlic until fragrant,
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Chop the parsley and add it to the pot, add salt and pepper and stir-fry until fragrant
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Put the shrimp into the pot
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Add appropriate amount of cooking wine and stir-fry quickly over high heat
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When the shrimp changes color completely, take it out of the pan. The flavor of parsley makes the shrimp more delicious
