Braised prawns

Overview

The fresh live shrimp I bought early in the morning is so big. I usually cook it by boiling it in water. Today I will cook it in a different way

The prawns I bought back in the morning were all alive, they were really good
Look at the size of 20CM. Is it bigger than other people’s braised prawns?
Before cooking, first process the shrimps and cut off the swords, tentacles and eyes of the shrimps. The eyes of the shrimp must be removed and they will explode when fried in oil
Next, the shrimp tail tips are often exploded here, so cut off a little of the tail tips
The next step is to remove the shrimp line from the third section, or directly cut it into an open back
Ingredients are ready
After the shrimps are processed and dried, the oil will start to turn red on both sides when the oil is hot and fished out
Blast ginger slices into ginger oil
Add dried chilies and sauté until fragrant. If you like it spicy, you can add more. My next one is just for flavor
Don’t use too much heat, stir-fry a spoonful of white sugar until it turns brown
Fallen prawns
Pour in wine, MSG, garlic and soy sauce to enhance the flavor, cover the pot and simmer
Turn over halfway through and turn off the heat when the wine dries and the sauce thickens. Sprinkle with leeks and turn it over
Leeks, prawns and aphrodisiacs.
Delicious braised prawns are finished
Finished product
Finished product