Braised shrimp (油焖虾)
Ingredient
| 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 |
Steps
| 1 |
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.)
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| 2 |
Heat, you can put the ginger, about 20 seconds and then add green Onions, add the shrimp . |
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| 3 |
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. |
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| 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. |  |
| 5 |
Then you can add cooking wine, dark soy sauce, light soy sauce, salt, sugar. Don’t add water!
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| 6 |
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. |
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| 7 |
The size of the spoon I put in the sauce for your reference |
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| 8 |
The size of the spoon I used to put the seasoning, for reference |
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Notice
Drain the shrimp，wipe with kitchen paper if you’re in a hurry.