It’s a simpler way to cook it, but it’s never bad. After you try it, you will fall in love with it~
Wash the shrimps, cut the shrimp guns and shrimps, and cut the shell from the back to taste. Use a kitchen towel to blot the surface water of the shrimp. Sprinkle a little bit of dry starch on the shrimp and mix well until use. Cut the onion with green onion, ginger and minced garlic, and chopped garlic.
Adjust the bowl of juice: soy sauce + beautiful fresh soy sauce + Huadiao wine + sugar +1 teaspoon of water + minced garlic + ginger, put in a bowl, stir with a spoon until the sugar melts.
Heat the pan and add the right amount of salad oil. Spread the shrimp evenly in the pan, open the fire and cover with a lid. After frying one side, turn over and fry the other side. Remember to use medium heat and cover when frying. Almost every side should be fried for about 2-3 minutes. After the shrimps are cooked, quickly cook the bowl of juice and cover the lid for a while for 30 seconds. Open the lid and open the lid and put the chopped green onion until the soup is almost dry.
The lid is very important in this dish. The home is fried and the food is not mature. But after capping, the heat cycle can be accelerated to allow the food to mature. If the shrimp is too big, it can be cut into segments, which is easier to handle~