Braised prawns, shandong cuisine, classic cuisine bordeaux bright color, taste sweet and elegant, fresh and sweet, oil sweetness. Raw materials must be chosen specialty bohai bay prawn. Bohai bay prawn, 15 to 20 cm in length and glittering and translucent, big, head full of shrimp brain, taste the best, is the high-quality goods in the shrimp, and many senior culinary staple cooking.

Braised prawns, golden color, hot strip, delicate white shrimp meat, full and delicious, really delicious, let a person appetite.

1, rinse prawns waterlogging caused by excessive rainfall, with scissors cut shrimp gun (shrimp head plunge into sharp corners), and shrimp palpus

2, the shrimp flat out on the board, on both sides along the dorsal and ventral row knife, use a toothpick to pick out the black line

3, after sauteing until shrimp discoloration along the soup cooked into cooking wine

4, after waiting for soup thick, and into the scallions, TengHua super chicken right amount, stir fry pan