hello everyone, my name is Wang Gang
Today I will share with you a traditional dish:
Dry Braised Prawns
Prepare fresh shrimps 500g
Use scissors trim off all the prawn leg, feet, antennae and rastrum for use
Because if you leave them on probable they could be over fired when you cooking
And reduce the taste and appearance of the dish
First, pick out the prawn line (the gut of prawn) with a toothpick
Then cut a line on the back of prawn
The purpose is to help the seasonings go inside of the prawn easier
Next step let's prepare the minor ingredient
Prepare ginger 20 grams, and cut it into slices
Prepare small green onion cut into long pieces
Next step, let's prepare the sauce
1g of white pepper powder
15g of suger
Light soy sauce 25g
Chinese cooking wine 35g
Stir the sauce well
Next, start cooking
First, wash the wok
Then heat up the wok
After heating up the wok, add vegetable oil 20g
and heat up to 180 degrees Celsius
After the temperature reaches 180 degrees Celsius add the prawns
Use medium heat to fry the prawn (the total fry process is about 5 minutes)
The purpose of this step is make the shell crispy and delicious
Fry another side of prawn when the oil becomes red (Prawn oil)
When there is a lot of prawn oil, add 30g of Chinese cooking wine
The purpose of this step is to remove the fishy smell of prawns
Stir fry a few times, add the ginger and green onion
Continue using low heat to fry few times, make the aroma of ginger and onion come out
When the aroma comes out, add the sauce we just made
And then using low heat to braise about 5 minutes
The purpose of this step is make the taste go into the prawn
When the sauce becomes thick and sticking on the prawn, the dish is ready to serve!
A delicious traditional Chinese dish "Dry Braised Prawns" is finished!