厨师长教你：“油焖大虾” 的正宗做法，高清重置版，味美鲜香

Hello everyone, I'm Wang Gang In this video, I'm going to share with you a traditional dish Braised Prawns First, we prepare 500g of fresh prawns Use scissors to cut off the prawns' feet, gills, and gills Because the prawns may be overcooked during the cooking process This will affect the taste and appearance of the dish First, use a toothpick to remove impurities and impurities Then cut a knife on the back of the prawn This is to make it easier for the prawns to absorb the flavor when cooking Next, prepare the ingredients for braised prawns Prepare 20g of ginger and cut it into thick strips Prepare 20g of shallots and cut them into small pieces Next, start to make the sauce Add 1g of pepper powder Add 15g of sugar Add 25g of light soy sauce Add 30g of cooking wine Mix the sauce well Next, start to cook First, heat up the wok After the wok is hot, add some base oil Heat the oil to 60% After the oil is 60% hot, add the prawns Fry the prawns for 5 minutes This step is to fry the prawns until they are crispy When the prawns start to release oil, flip the prawns over After 5 minutes, when the prawns release a lot of oil Add 30g of cooking wine This step is to remove the fishy smell After a few stir-fries, add the ginger and shallots After the ginger and shallots are fragrant, add the sauce Then turn to low heat and cook for 5 minutes This step is to cook the prawns until they are flavorful After 5 minutes, when the sauce is thick Take it out and put it on a plate Finally, put the prawns on a plate Sprinkle with chopped green onion and serve A delicious traditional dish, braised prawns with oil is done Here is the technical summary of braised prawns with oil First, the prawns must be fried until the prawn oil is fragrant When the prawns start to bubble It means that the prawn oil has been fried Second, this dish does not need to add salt You only need to season with soy sauce and sugar Third, you must turn on low heat when braising And you need to flip the prawns at any time The sauce with sugar is easier to burn So you only need to thicken the sauce No need to thicken it too dry This is the technical summary of braised prawns with oil Subscribe to my channel, Wang Gang There is always a dish for you here