Western-style prawn recipes

Many people prefer Western food. Generally, Western food includes steak, etc. This is mainly because steak is suitable for Western tableware, and the Western cooking method of steak is very suitable for the taste of steak. I believe that many people have never eaten Western food such as prawns, so you can try the Western cooking method of prawns. There are three main ways to cook Western-style prawns. You can follow the instructions below to make them.

Three ways to cook shrimp in Western style:

The first method of cooking shrimp western food: 1. Cut the pork belly (the kind with lean meat and fat layered together) into 1 cm squares (the thickness doesn't matter, only the length and width); 2. Put oil (more) in the pan, add a spoonful of sugar (white sugar is also fine) (more is fine) after it is hot, and stir-fry until it is burnt (the pan should be smoking at this time, don't be afraid). Pour in the chopped meat and seasonings (thick slices of ginger, cloves (do not crush) of garlic, cinnamon, dried chili peppers, star anise, orange peel (not tangerine peel)), stir-fry over high heat for three minutes, then the meat turns dark red; 3. Add appropriate amount of salt, a spoonful of dark soy sauce, 1/5 spoonful of vinegar, half a spoonful of sugar, two spoonfuls of cooking wine, half a spoonful of chicken essence, and clear soup (cold water is also fine) to cover the meat by 3 mm, and boil over high heat (it will start to smell fragrant); 4. Pour into a stew pot and simmer on low heat for 1.5 hours. At this time, the soup should be very little and viscous (if there is too much soup, you can cook it on high heat, but stand by and watch), add green pepper (not the fat kind of lantern pepper), some coriander, then taste the saltiness, and simmer for another 3 minutes. 5. Serve the food on the table before your saliva drips into the pot, and secretly eat another piece without anyone knowing.

The second way to cook shrimp Western food: Shrimp Western food can be said to be a common dish. The cooking methods are definitely different in different places and among different people.

When buying meat, you must buy pork belly with skin. The fat and lean meat should basically account for half each. It must include the pig skin, otherwise just don't cook it. Wash the meat and cut into cubes, 2 cm square. No need to blanch it in water. Just pour an appropriate amount of oil in the pot (I use peanut oil). When the oil is hot, put the meat into the pot and fry it! Frying is essential. First, the lard in the fat is extracted so that it is not greasy. Second, it can increase the aroma of the meat (personal experience...don't use too strong a fire). Fry the meat until it is somewhat golden in color, turn off the heat, remove the meat, and pour out the oil. In another pot, pour in an appropriate amount of oil, add in the onion, ginger and peppercorns and stir-fry. Special reminder: add the garlic, smash it slightly, peel it, and don't cut it. Add it whole, at least one end, and stir-fry until fragrant. Then it is very important - don't forget to add sugar! Rock sugar is best, white sugar is also OK, at least 1 tablespoon (I put 2 spoons,) Don't worry about putting too much, the meat is wedding candy. Then pour in the soy sauce, not too much. Move quickly or the sugar will get mushy.

After the juice is boiled out, pour in the fried meat, stir-fry, pour in clean water (bone broth is best), and then - put it in the pressure cooker! (If you have time, or don’t have a pressure cooker, then simmer it slowly for at least an hour. The more tender the better. Don’t forget to add water during this period). The water in the pressure cooker should be enough to slightly cover the meat, add salt and spices, bring to a boil over high heat, cover and simmer for 25 minutes, turn off the heat and let cool naturally. Open the lid when there is no pressure, turn on the heat again to collect the juice. When the juice is thick, add a little MSG, turn off the heat and serve.

The third way to cook shrimp in a Western style: Cut the white meat into pieces of appropriate size. Then blanch it in boiling water for 5 minutes, take it out and remove the fishy smell and foam! (Secret recipe: adding some white wine is best!) Prepare the seasoning first: pepper, aniseed, cinnamon, ginger, onion, cooking wine, soy sauce. Put a little oil in the wok, add white sugar, and fry sugar color. When the color is done, add the prepared seasoning immediately and add the meat! (Add the meat as soon as it starts to bubble!) You can also add some dried chilies to the stir-fry to make the color brighter and the taste richer.

After the color is applied, you can add water and wait for the water to boil~~~ After the water boils, turn the heat down to a low simmer and it's done!

When there is not much water left, add salt and cook over high heat until the sauce is reduced.