Method:Braising




Raw material

The fresh prawn 200 grams, the shelled fresh shrimp 175 grams, the soft bean curd 200 grams, the pig fat fat meat 50 grams, the ripe ham 50 grams, the winter bamboo shoot, dried shiitake mushroom each 30 grams, chicken egg white 2, the Shao liquor 20 grams, the refined salt 8 grams, the ginger end 10 grams, the onion white end 10 grams, the ground pepper, monosodium glutamate each 0.5 gram, do the starch 15 grams only, wet starch 10 grams, chicken soup 150 grams, lard 100 grams.


Manufacture

1st, the shelled fresh shrimp, the fat fat meat cleaning pushes chops the putty dry. The bean curd presses Cheng Ni. Ham 25 grams stage equipment. In addition ham, dried shiitake mushroom, winter bamboo shoot slice.
2nd, in the shrimp muddy flesh joins the onion ginger end, refined salt, monosodium glutamate, ground pepper, the Shao liquor 10 grams, the chicken egg whites mix evenly, puts in the bean curd putty, the ham end, the dry starch to mix well again, pushes under the meatball to enter in the pig wok with cooking oil, according to becomes the pie to fry takes out ripe.
3rd, in the pot keeps the oil 30 grams, gets down enters the shiitake mushroom piece, the winter bamboo shoot piece, the sliced ham to stir-fry before stewing fries, joins the refined salt and (does not add wet starch) in addition the seasoning to fry.
4th, under enters the shrimp to braise the system to get interested spoiled, the winter-picked mushroom, the winter bamboo shoot pad in the plate, then Sheng Ruxia is first spoiled, -odd juice thickens soup the pouring in the shrimp on spoiled. Under the fresh shrimp enters in the kettle, adds the refined salt to boil thoroughly, encircles spoiled all around namely becomes in the shrimp.


Characteristic

The appearance and form is artistic, shrimp spoiled crisp tender, juice fresh taste US.


Operation prompt

The shrimp wants the size to be even spoiled, fries the system by the flame, the prawn boils thoroughly then, cannot go too far.

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