Dry-Braised Prawn with Ham and Asparagus

Dry-Braised Prawn with Ham and Asparagus

Introduction:

"The key to making this dish is to use fire, which is the representative dish to master the fire. When fried shrimp, one by one under the pot, do not stick. Stir fry Douban to use fire evenly, can crisp fragrant, color red. Add soup moderately, grasp the natural juice, make the juice dry and bright before the pot

Production steps:

Step 1: remove the shell of shrimp, leave the head and tail, cut the back, take the sand line, wash, drain, and dip in dry starch. Dice the pork.

Step 2: heat the oil in the pan to 60% heat, fry the prawns, set the shape and remove them. When the oil temperature rises, fry them in the pan and remove the crispy skin.

Step 3: add a proper amount of base oil in the pan, add bean paste, stir fry red, then add diced meat, ginger and garlic, stir fry until fragrant, add soup, add shrimp, soy sauce, cooking wine and monosodium glutamate, cook thoroughly and taste well, add onion and vinegar, dry the juice, put the oil on the plate, and serve.

Materials required:

White shrimp: 350g

Pork: 50g

Ginger: 10g

Diced garlic: 10g

Scallion: 20g

Peanut oil: 500g

Starch: 40g

Clear soup: 200g

Bean paste: 50g

Soy sauce: 5g

Vinegar: 5g

Salt: 2G

MSG: 1g

Cooking wine: 15g

Note: the dishes cooked with Pixian Douban sauce are full of salty and spicy flavor, and should not be seasoned with salt

Production difficulty: ordinary

Process: firing

Production time: 10 minutes

Taste: Original