Braised shrimp (油焖虾)
|500 g shrimp|
|70g cooking oil|
|50 grams of rice wine|
|Half a teaspoon of salt|
|Dark soy sauce 1 teaspoon|
|Two tablespoons of light soy sauce|
|35 g sugar|
|3 to 4 slices ginger|
|A moderate amount of green Onions|
|A few drops of vinegar|
Heat the wok, add the oil and let the oil heat…（how do you tell if the oil is hot? Stick a chopstick into the oil, see the small bubbles around the chopstick means that the oil is already in a high temperature state, you have to go to the next step.)
Heat, you can put the ginger, about 20 seconds and then add green Onions, add the shrimp .
Add the shrimp to the pan until the surface of the shrimp also starts to turn red, turn the bottom of the shrimp up, and continue to wait.
|4||Turn it two or three times every once in a while. The purpose of this is to saute the remaining water in the skin of the dried shrimp.don’t flip it too often, Each turn interval is about one minute.|
Then you can add cooking wine, dark soy sauce, light soy sauce, salt, sugar. Don’t add water!
Before the pot, pour vinegar, turn over two or three times sprinkle on the onion section, and stir fry two or three times will be fragrant.
The size of the spoon I put in the sauce for your reference
The size of the spoon I used to put the seasoning, for reference
Drain the shrimp，wipe with kitchen paper if you’re in a hurry.