How to cook fried shrimp?

Four pairs of prawns (about 1000g), white sugar 75g, chicken soup 150g, vinegar soy sauce 5g, refined salt 0.5g, monosodium glutamate 1g, Shaoxing wine 15g, onion 2g, ginger 1.5g, and cooked.

1. Remove the sandbags from the prawns' heads, remove the shrimps' intestines, leave the skins, and wash them with clean water. Slice onion and ginger.

2. Add lard to the wok, heat it to 80% heat with high fire, add prawns, fry until it is half done, and take it out. Leave 50g of oil in the wok, add onion and ginger to stir-fry until fragrant, then add chicken soup, sugar, vinegar, soy sauce, refined salt, Shaoxing wine, monosodium glutamate and prawns, simmer for 5min, take out prawns (onion and ginger are not needed), put them in a plate neatly, and pour the original juice on prawns.

1, wash shrimp

2. Then cut the sea shrimp with a knife, so that the shrimp is more delicious.

3. Dice garlic, onion and pepper. Garlic can remove the fishy smell, and pepper can improve the taste.

4. Pour in oil, add garlic, pepper and salt, and stir fry.

5. Pour in the shrimp, which will change color as soon as it touches the oil.

6. After the shrimp changes color, add cooking wine and soy sauce.

7, add onions, stir fry, and start the pot.

300 grams of prawns. Accessories: Yulan tablets 15g Lentinus edodes (fresh) 15g edamame 10g.

Seasoning: peanut oil 60g cooking wine 15g soy sauce 20g starch (corn) 10g monosodium glutamate 2g sugar 10g salt 2g onion 5g ginger 3g pepper 2g.

1. Cut the whiskers and legs of prawns, pick out sandbags on the head and sausages on the back, wash them and put them on the chopping board;

2. Cut off the head of the shrimp with a knife. The existing shrimp body is cut into 3 sections, and the small one is cut into 2 sections;

3. Wash the slices of Magnolia officinalis and cut them into rectangles with a length of 3 cm and a thickness of 0.2 cm;

4, the mushrooms are pedicled, washed and cut into pieces;

5. Peel onion and ginger respectively, wash and cut into pieces;

6, put the pot on the fire, put the oil to 70% to 80% heat, add the shrimp section to quickly fry until 70% to 80% mature, pour it into the colander, and control the oil for later use;

7. Leave a little base oil in the original pot, heat it to 70% to 80%, add onion and Jiang Mo to the wok, add the shrimp head after the fragrance, and stir-fry the red juice;

8. Add magnolia slices, mushroom slices and edamame and stir-fry a few times, then add cooking wine, soy sauce, sugar, salt and a little broth to boil;

9. Add the fried shrimp section. When the soup boils again, simmer for 5-8 minutes. When the soup is not enough, add monosodium glutamate, mix well, adjust the taste, thicken with wet starch, and pour in pepper oil.

Monosodium glutamate 1g, Shaoxing wine 15g, onion 2g, ginger 1.5g, and cooked lard 50g (about 50g).

1. Remove the sandbags from the prawns' heads, remove the shrimps' intestines, leave the skins, and wash them with clean water. Slice onion and ginger.

2. Add lard to the wok, heat it to 80% heat with high fire, add prawns, fry until it is half done, and take it out. Leave 50g of oil in the wok, add onion and ginger to stir-fry until fragrant, then add chicken soup, sugar, vinegar, soy sauce, refined salt, Shaoxing wine, monosodium glutamate and prawns, simmer for 5min, take out prawns (onion and ginger are not needed), put them in a plate neatly, and pour the original juice on prawns.