Cleaning: use kitchen scissors to cut the prawns to the end along the first shell on the back, cut the meat in half, but don't cut it all, and at the same time go to the shrimp intestines to wash the dirty things on the shrimp head.

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Pickling: dry the prawns with kitchen paper or napkin, break the back meat, sprinkle with a little salt, grind some pepper, and marinate for 10 minute.

Frying pan: Fry cream or olive oil in a small pot. Break the prawn back meat into a pot instead of a big fire, press it with a shovel for a while and wait for the meat to solidify (in order to cook evenly, put the plate in a more beautiful shape), then turn it over and continue to set the plate. Fry both sides for about 1 minute, and then sprinkle salt on one side of the meat to taste.

Dishes: Dish and sprinkle some pea seedlings or other green leaves. A cup of sweet white while it's hot is delicious.

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skill

1, the steps are too simple, so I didn't plan to send it, so I didn't shoot it, but the finished product is so delicious and easy to use, I still want to share it with you.

2. If the firepower is high, don't fry each one for a minute, especially when frying back meat, remember not to be old. To be on the safe side, it can be fried on both sides for 30 seconds, and shrimp and red ones can be fried over for a few seconds to make up. If the meat noodles are slightly enlarged locally, they must be cooked.