Oil-Braised Large Shrimp
A bright, appetizing Beijing-style dish with tender shrimp and a perfectly balanced sweet and savory flavor.
Ingredients
large shrimp
750 g
lard
100 g
shredded scallion
25 g
shredded ginger
25 g
sugar
75 g
cooking wine
15 g
salt
2 g
rice vinegar
5 g
stock
to taste
MSG
to taste
Instructions
1
Step 1
Remove the whiskers, feet, and sand vein from the shrimp, then wash them clean.
2
Step 2
Heat oil in a wok over medium heat until about 50% hot. Add the shrimp and pan-fry both sides until firm, then remove. Return the wok to the heat, add the lard, and once hot, stir-fry the shredded scallion and ginger until fragrant. Add the pan-fried shrimp and briefly cook until they turn red. Pour in the cooking wine, rice vinegar, stock, salt, sugar, and MSG, and bring to a boil. Reduce the heat to low and braise for about 3 minutes. Switch to medium heat to reduce the sauce, then transfer the shrimp to a plate and arrange them neatly. Drizzle the remaining sauce over the shrimp and serve.
