Pls what is the practice of Penaeus vannamei 20063

Fragrant prawns.

Method: Step 1, this kind of shrimp does not need to cut shrimp whiskers and sand removal line, as long as it is cleaned.

Step 2, add oil to the hot pot, add ginger slices when it is hot, add a few dried chili peppers, Sichuan, Hunan where I like to eat spicy, we are okay here. Then put the washed and drained prawns into the pan and stir-fry until they turn red.

Step 3: Add cooking wine and salt, add a little sugar, drop a few drops of vinegar and stir-fry a few times.

Step 5: Then reduce the juice over high heat and sprinkle some chopped green onions.

Step 6: A delicious dish, try it when you have time. It's definitely more delicious and affordable than what is sold outside.

Dry-roasted prawns.

Ingredients: 2 large prawns (about 120 grams), 3 shallots, 6 cloves of garlic, half a piece of ginger.

Seasoning: cooking wine, tempeh paste, chicken essence, sugar, water starch.

Preparation: 1. Remove the shrimp mangs and shrimp feet, cut the back with scissors, remove the shrimp line, and then use a knife to cut the shrimp meat into two, deep into the shrimp abdomen, but do not cut the shrimp abdomen. Use kitchen paper to blot the water on the shrimp and set aside;

2. Separate the green onion from the green onion, mix the green onion white chop with the same chopped ginger and garlic, and cut the green onion into cubes for later use.

Method: 1. Heat the oil in the pot (the amount of oil is slightly larger), when it is hot, put in the prawns, and dry the shrimp on both sides over medium heat;

2. Remove the shrimp for later use, and pour out a part of the oil; (This shrimp oil can be used to make noodles!) ）

3. Leave a small amount of oil in the pot, add green onions, ginger and minced garlic and stir over medium heat to bring out the fragrance;

4. Add tempeh paste and stir until fragrant;

5. Add a small amount of water (not too much!) After boiling, add sugar and chicken essence to taste, add shrimp, then cook in cooking wine, keep medium heat, and then use a large spoon to burn the seasoning at the bottom of the pot to the shrimp;

6. After about 10 minutes until the juice is thickened, change the heat to low, pour an appropriate amount of water starch along the edge of the pot, keep shaking the pot to make the juice completely adsorbed on the shrimp, pour in a little cooked oil just poured out before the pot and sprinkle it with green onions. (In the same way, you can also make other kinds of shrimp, fish, and shellfish, which are just as delicious!) ）

The first one is a very homely way and the second one is a Western-style way of doing it, both of which are good.

It's okay to do your own research.

1.Wash and drain the prawns, salt, light soy sauce, vinegar, sugar, pepper, cooking wine, monosodium glutamate, and water starch to make juice;

2.Heat the pot and put the oil, add the prawns and stir-fry until they are hot through, and then put out;

3.Pour a little oil into the bottom of the pot again, add the minced green onion, ginger, garlic and red pepper to stir-fry until fragrant, pour in the hot prawns and sauce, and cook until the flavor and juice are reduced.