Authentic Shandong cuisine - Braised prawns in oil

1. Remove the shrimp head and the sandbag inside the shrimp head. Remove the shrimp feet and tail. Cut open the second shell of the shrimp tail, cut it to the fourth shell, and pick out the shrimp thread so that the back will not open when cooked.

2. This is the processed shrimp.

3. Start the wok and heat the oil to a temperature of 30%. Add Sichuan peppercorns and reduce the heat to deep fry until fragrant. Take out the Sichuan peppercorns.

4. On low heat, put the bottom into the pot and slowly fry the shrimp oil, frying both sides.

5. Add cooking wine, salt, and rock sugar (rock sugar is the key). Drain water (enough at once, do not add water again), turn on high heat, bring to a boil.

6. After boiling, cover the pot with a lid, reduce the heat, and simmer for 10-15 minutes (depending on the size of the shrimp). Do not open the lid halfway, do not open the lid halfway, do not open the lid halfway, and say important things three times.

After 7.10 minutes, open the lid and remove the shrimp and set it on a plate.

8. Collect the soup over high heat without adding anything, as the rock sugar and shrimp oil in the pot will thicken the soup. Wait until the soup turns brown, then it's ready.

9. Pour the soup over the prawns, and bring out the simplified authentic Lu Cai oil braised prawns.