Braised Prawns in Oil

1. Spend a little thought on a plate of delicious food.

2. Prepare the ingredients.

3. Cut off the shrimp whiskers and clean the shrimp with shells when buying fresh prawns.

4. Count the shrimp head downwards and use a toothpick to pick out the shrimp line in the second section.

5. Use kitchen paper to absorb moisture.

6. Add ginger shreds and scallions to vegetable oil and stir fry over low heat until fragrant. Add a little more oil, as shrimp are very oily.

7. When the fragrance comes out, pour in the shrimp and stir fry over high heat.

8. Fry both sides until golden brown.

9. Stir fry until the shrimp changes color and the shrimp red oil is stir fried, emitting a fragrant aroma. At this point, add cooking wine. Stir frying shrimp red oil is the key to making this dish beautiful and delicious.

10. Add an appropriate amount of cold water, sugar, and chili powder, and mix well. As the amount of sugar added is appropriate, there is no need to thicken the sauce in the end, and the soup will be well collected and turn red and shiny. I am from Hunan and I like spicy food, so I added chili powder. If you can't eat spicy food, you can skip it.

At this point, the soup will boil, season with salt, cover the pot and simmer for one minute.

12. Cook a little vinegar and reduce the sauce over high heat (just a little bit to remove the fishy smell and enhance the aroma, and if there is too much, it will turn into sweet and sour shrimp).

13. Garnish with watery bok choy.

14. Fragrant spray.

15. Finished products.