How to pick the line of shrimp

Before cooking shrimp, the thread should be picked out, because the thread belongs to the shrimp's intestines, which may contain some unclean things. If ingested, it will cause your body to ingest some bacteria and eventually lead to bacterial infection. Therefore, you must use a method to pick out all the threads on the back of the shrimp. Only in this way can the taste of the shrimp meat become purer.

Ingredients: [1] Prawns (750g)

Seasoning: Salt (3g) Lard (refined) (25g) Scallion (15g) Rice wine (4g) Sugar (30g) MSG (5g) Ginger (10g) Sesame oil (2g)

Production steps [2]:

1. Wash the fresh prawns with clean water, cut off the whiskers, legs and tail tip, make a small opening in the head to take out the sandbag, then cut open the back of the prawns and pick out the sand line;

2. Add cooked lard to the wok, heat over medium heat until 60% cooked, add scallion and ginger slices and fry until browned and fragrant, then add shrimp and stir-fry for a few times;

3. Add rice wine, chicken soup, refined salt and sugar, use a spoon to gently squeeze the shrimp brain, bring to a boil over high heat, and simmer over low heat until cooked;

4. When the soup thickens, pick out the green onion and ginger, add MSG, and drizzle with sesame oil.

Craft Tips

1. When frying, add a little salt to the pan to make the astaxanthin in the shrimp visible;

2. The simmering time on low heat should not be too long, generally 10 to 15 minutes is appropriate;

3. The soup should be thick when stewing, generally it is best if the soup can hang on the prawns.

Method 2

Ingredients:

12 large prawns 10 grams of chopped green onion 10 grams of sliced ​​ginger [3]

50g sugar, about 100g broth

A little cooking wine, sesame oil, and peanut oil

Production steps:

1. Wash the prawns and remove the sand lines, legs and whiskers;

2. Heat the wok with peanut oil, add the aniseed, scallions and ginger slices and stir-fry;

3. Add the prawns and stir-fry until the oil comes out, add cooking wine, salt, sugar and broth and bring to a boil;

4. Cover the lid, simmer over low heat until cooked through, then move the spoon to normal heat;

5. When the sauce is slightly thick, add MSG and drizzle with sesame oil.

Method 3

Features: Seafood and river food

Ingredients: 10 prawns. Seasoning: 25 grams of cooking wine, appropriate amount of fine salt, 30 grams of white sugar, 5 grams of MSG, 100 grams of peanut oil, 25 grams of sesame oil, 2 grams of aniseed, 75 grams of scallion segments, 50 grams of ginger slices, and appropriate amount of clear soup.

Preparation: 1. Rinse the prawns, cut off the whiskers and legs, make a small cut at the shrimp gun on the head, take out the sand bag, then cut open the shrimp back and extract the sand gland. 2. Put the wok on the fire, add peanut oil, heat it up, add the star anise, scallion segments, and ginger slices and stir-fry, add the prawns and stir-fry to release the shrimp oil, add cooking wine, add salt, sugar, and clear soup and bring to a boil, cover with a lid, simmer and bake over low heat, then move the wok to high heat, add MSG when the sauce is slightly thick, and drizzle with sesame oil.