There are many ways to cook prawns. Have you ever cooked prawns in vinegar?

Today, I will share with you a home-cooked method of cooking prawns in vinegar. It is delicious and delicious, and the outside is coke and the inside is tender. It is guaranteed that you will want to eat it once and think about the next time. Let’s take a look at the specific operation.

【Ingredients】: prawns, salt, white pepper, onion, ginger, garlic, cornstarch, sugar, soy sauce, balsamic vinegar, cooking wine, cooking oil

First, deal with the purchased prawns, use scissors to cut off the heads of the prawns, and then peel off the skins. Do not throw away the cut shrimp heads, they can be made into salt and pepper shrimp heads. After all the peeling is done, lightly make a knife on the back of the shrimp to take out the shrimp line, which is also easier to taste when doing so.

After processing, sprinkle a little salt, a little white pepper, add a little onion ginger water, it will be better to use onion ginger water instead of cooking wine, and mix well. Slightly add to the bottom flavor, then put a little cornstarch, and mix it evenly again, so that the prawns are evenly coated with a thin layer of starch.

Next, prepare some small ingredients and bowl juice, a little garlic slices, shredded green onions, cut them into a bowl, and pour a little peanut oil or green onion oil. Add a bowl of juice, put a little salt, a little sugar, a spoon of soy sauce, a spoon of cooking wine, and a spoon of water in the bowl, stir well and set aside. Prepare a small bowl and add two teaspoons of balsamic vinegar or rice vinegar for use.

All the materials are ready, and the next step is to start making. Pour a little more oil into the pot, heat the oil to about 50% hot, after the oil is hot, add the marinated prawns and fry in the pot. Open the fire all the way, don't fry for too long, 20 seconds is enough. After frying, take out the shrimp. If you want the shrimp skin to be more crispy, you need to re-fry in high oil and high temperature. Continue to heat the oil to 60-70% hot, tap the shrimp shells with a spoon a few times before placing in the pot, so that the frying is more crispy, continue to open the fire, fry for ten seconds, and remove the oil after frying.

Next, start another pot, without adding oil, heat the pot completely, and turn off the fire after white smoke appears in the pot. First put in the first bowl of seasoning juice, sliced ​​onion and garlic and oil, then cook in balsamic vinegar, cook the aroma of vinegar, put in the fried prawns, pour in the prepared bowl of juice, stir fry a few times with a shovel , stir the sauce evenly, and you can put it on a plate and serve it out of the pot.

A charred and crispy vinegar-cooked prawn is ready. After the plate is placed, the bottom of the plate has no sauce. After cooling, it is also charred and crispy. Although a lot of vinegar is added, there is only a vinegar smell and no acetic acid. Very tasty. Friends who have learned to like, collect and forward it, see you in the next issue!