Southern appetizer in summer: Jiumengzi river shrimp

Cooking Instructions

1. The fresh river shrimp bought in the market can be soaked in a pot, and the whiskers and legs can be cut off or not

   

2. Finely chop the garlic, onion. Prepare soy sauce, dark soy sauce, oyster sauce and sugar in a sauce.

   

3. Fry the shrimp in small and wide oil until all the shrimp change color, remove the oil and set aside

   

4. Stir-fry the garlic and onion over medium-low heat until slightly browned

   

5. Add the prawns and stir-fry together

   

6. Add the wine and sauce, pour a little more water,
   cover and simmer for a few minutes after the prawns are colored

   

7. I use Japanese taro shochu, so you can make it with your favorite sake. It is better to be sweeter, and the aroma of the shrimp will have a noticeable lifting effect. If the alcohol content is high, you can put less alcohol, and if the alcohol content is low, you can put more alcohol. (Recommended: white wine, brandy, cooking wine, rice wine, beer, sake)

   

8. Finally, bring a piece of butter and an appropriate amount of shallots to the pan and stir a little

   

9. Finish! It is a very fragrant summer appetizer, and it is simple and delicious

   

10. It's even better with wine! It feels like you're eating a mini version of crayfish, bite by bite.