Braised Large ShrimpIngredients: 4 large shrimp pairs (about 1000 grams)75 grams of sugar150 grams of chicken broth5 grams of vinegar5 grams of soy sauce.5 gram of salt1 gram of monosodium glutamate (MSG)15 grams of rice wine2 grams of scallion slices1.5 grams of ginger slices500 grams of pig oil (actual consumption 50 grams)Steps:1. Remove the sand bag from the shrimp head, remove the intestinal part, keep the shell on, wash with clear water.Slice the scallion and ginger into pieces.[Meijie Food]2. Heat the pig oil in a wok over high heat until it is about 80% hot, then add the shrimp to fry until they are about half cooked, remove with a slotted spoon.Leave 50 grams of oil in the wok, add scallion and ginger, stir-fry until fragrant, then add chicken broth, sugar, vinegar, soy sauce, salt, rice wine, MSG and large shrimp, cook over low heat for five minutes. Remove the large shrimp (discard the scallions and ginger), arrange neatly on a plate, then pour the original juice over the shrimp to serve. Characteristics: Reddish-brown lustrous color, tender shrimp meat, delicious taste.Cilantro and ginger are sliced.[Foodie Junction] 2 In a wok, add pork lard and heat over high fire until it's eight-tenths hot. Add shrimp and fry until they're five-tenths done, then remove them.In the same wok with remaining oil (50 grams), add cilantro and ginger to extract their fragrance. Then add chicken broth, sugar, vinegar, soy sauce, salt, cooking wine, monosodium glutamate, and shrimp, simmering on low heat for five minutes. Remove the shrimp (discard the ginger and cilantro), arrange them neatly in a plate, then pour the remaining sauce over them. Characteristics: Russet-colored and lustrous, tender shrimp meat with a delicious taste.