Editor: Chinese Food Network Mobile site
1. Rinse the shrimp, remove the whiskers and legs, make a small cut at the head where the shrimp gun is located, remove the sandbag, then split open the back to remove the intestinal tract.
2. Step 2: Heat the wok with an appropriate amount of oil, add some whole spices, put in the large shrimp, cover and fry for a while until shrimp oil is released, pour in cooking wine, addsalt, sugar, ginger, garlicClear brothto cook over high heat until it boils, then cover with lid and simmer on low heat until cooked through, transfer the pot to medium heat to reduce the sauce slightly,
3. Add monosodium glutamate, pour in some sesame oil, and it's done.
This dish can also be made this way: Boil water, turn off the heat, put the prepared raw fish into the boiling water, simmer for a while, then remove, keeping the whole piece intact without breaking or becoming mushy.
Must use liveChinese carpfor cooking, blanch in an open pot of water until just cooked through, keeping it whole and not broken, maintaining the meat texture.The sauce should be thin but thick for the best taste.
