Southern appetizer in summer: Jiumengzi river shrimp

Summer is the season to eat river shrimp, and this season is the best time to simmer the river shrimp with seeds.

Ingredients

Rivershrimp halfacatty

Wine(whatwinedependsonyourpreference) 20 g∼50 g

Soysauce twospoons

darksoysauce halfaspoon

sugar halfaspoon

oystersauce halfaspoon

garlic threecloves

onion 1/4

shallots appropriateamount

butter apiece

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
Finely chop the garlic, onion. Prepare soy sauce, dark soy sauce, oyster sauce and sugar in a sauce.
Fry the shrimp in small and wide oil until all the shrimp change color, remove the oil and set aside
Stir-fry the garlic and onion over medium-low heat until slightly browned
Add the prawns and stir-fry together
Add the wine and sauce, pour a little more water,
cover and simmer for a few minutes after the prawns are colored
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)
Finally, bring a piece of butter and an appropriate amount of shallots to the pan and stir a little
Finish! It is a very fragrant summer appetizer, and it is simple and delicious
It's even better with wine! It feels like you're eating a mini version of crayfish, bite by bite.