Braised Prawns in Oil

Method6 steps

1. 1

   Prepare the Ingredients

   食材处理

   Cut off the prawn rostrum, antennae, and claws, and remove the sand sac from the head. Make a cut along the back to remove the digestive tract, then wash and set aside.

   剪去虾枪、虾须和虾爪，挑出头部沙包。从背部剪开挑出虾线，洗净备用。

   ⏱10 min

   • 💡 Cut the rostrum all the way to the base.剪虾枪要到根部
   • 💡 Cutting along the back allows the prawns to absorb more flavor.开背可以使虾更入味
   
2. 2

   Make the Scallion Oil

   炸制葱油

   Add Sichuan peppercorns to cold oil, then heat until the oil is about 30% hot and remove from heat. Add scallion segments and ginger slices, and once the scallions turn slightly yellow, remove them and drain the oil. Reserve the oil for later use.

   冷油下花椒，三成热后油热离火。放入葱段和姜片，待葱稍微变黄后捞出沥干油，留油备用。

   ⏱5 min

   • 💡 Do not let the oil temperature get too high, or the scallions and ginger will burn and turn black.不要让油温过高导致葱姜变焦变黑
   • 💡 You can save the extra scallion oil for tossing noodles.多出的葱油可以留着拌面
   
3. 3

   Pan-Fry the Prawns and Season

   煎虾调味

   Add the scallion oil and arrange the prawns neatly. Pan-fry until both sides change color. Gently press the prawn heads to squeeze out the prawn roe. Add minced ginger, 30g yellow wine (huangjiu), two small bowls of water, 3g salt, and 10g rock sugar.

   下葱油，将虾整齐摆放，煎至两面变色。轻轻按压虾头挤出虾脑。加入姜米、30g黄酒、两小碗水、3g盐和10g冰糖。

   ⏱5 min

   • 💡 Pressing the prawn heads is the secret to a red, glossy sauce.按压虾头是汤汁红亮的秘诀
   
4. 4

   Braise

   焖烧

   Bring to a boil over high heat, then reduce to low heat, cover with a lid, and braise. Continue until the prawn bodies curl and the shells become glossy.

   大火烧开后，转小火盖上锅盖焖煮。直到虾身弯曲且虾皮发亮。

   ⏱10 min

   • 💡 Do not open the lid during braising.中途严禁开盖
   • 💡 Do not add water during braising.严禁中途加水
   
5. 5

   Plate and Reduce the Sauce

   摆盘与收汁

   Remove the prawns and arrange them on a plate. Strain the sauce in the wok to remove impurities, then pour it back into the wok. Add a little scallion oil and reduce over high heat until about 1/4 of the sauce remains, then turn off the heat.

   将虾先捞出摆盘。将锅中汤汁过滤杂质后倒回锅中，加入少许葱油，大火收汁至剩余1/4时关火。

   ⏱5 min

   • 💡 Straining makes the sauce smoother and glossier.过滤能让汤汁更顺滑油亮
   
6. 6

   Pour the Sauce and Finish

   浇汁完成

   Pour the reduced sauce evenly over the plated prawns and serve.

   将浓缩好的汤汁均匀浇在摆好的虾身上即可。

   ⏱1 min

   • 💡 Best enjoyed hot for the best texture.趁热食用口感最佳