How to marinate raw prawns is more delicious?

Step 1: Before making raw and choking prawns, it is necessary to soak the prawns in clear water for about half an hour to remove the residual stains on the prawns, and then take them out and drain them for later use. Marinated raw shrimps are generally sea shrimps, and river shrimps have more parasites, which can't be cleaned. Chop garlic before chopping it. Because it is pickled raw, it is better to use a cooked food chopping board. Cut the peppers into rings, cut the parsley into small pieces, and put the garlic in a bowl. Add soy sauce, sesame oil and a little cooking wine and mix well.

Then put the prawns in, cook them without covering the fire, skim off the floating foam after the water boils, cover them and cook for 2-3 minutes, and then take them out and set the plate; Heat oil in another pan, add onion, ginger and garlic and stir-fry until fragrant. Boiled prawns don't need pickling. Put them down for two minutes after the water boils, and you can pick them up in three minutes. Then eat garlic first. Add some ginger juice, get some soy sauce and pour some peanut oil.

Wash the fresh shrimp for later use. Put the washed prawns into a basin, chop garlic, cut millet pepper into small pieces, put them into a basin, add a proper amount of salt, cook wine, the taste is extremely fresh, grab it evenly, and marinate for 10 minute. Spread a layer of tin foil on the baking tray, tear the Flammulina velutipes into small strands and put them at the bottom of the tray. Accessories: sugar, salt, liquor, vinegar, soy sauce, pepper, onion, ginger, garlic, pepper, star anise, cinnamon and pepper.

Mix a bowl of light salt water, then soak the shrimp in the light salt water, stir with chopsticks for 1 min, then pour it out and rinse it with clear water. Drain the washed shrimp, and then use a clean towel to absorb the water from the shrimp. Add proper amount of cooking wine, soy sauce, oil consumption, salt, millet spicy, coriander, etc. into the crisper. Be careful not to pass all the shrimps in the soup, add onion, ginger and garlic to remove the fishy smell, and put it in the refrigerator. Open the back and remove the shrimp line. Drain the water after cleaning and put it in a fresh-keeping box for later use.