Recipe for spicy and sour lemon prawns - Chinese cuisine

1
Prepare all ingredients.
2
Remove the heads from the prawns, remove the intestines and clean them.
3
Add an appropriate amount of water into the pot, add ginger slices and chive knots, and add a little salt; select the steaming mode and set the temperature to 1600°C for 5 minutes. After the water boils, pour in the prawns and continue Bring to a boil, add cooking wine, use residual heat to continue cooking for a while and then remove.
4
Processing auxiliary materials: lemon slices and seeds removed, passion fruit seeds removed, small tomatoes cut into two, onions shredded, millet pepper and Hangzhou pepper seeds removed (ignore if you like spicy food), coriander chopped Slice, slice and shred ginger.
5
Blanch the prawns and put them into the prepared pure water or ice water. Peel off the shell of the prawns and leave the tail shell (good-looking). Prepare the seasoning container, put in all the ingredients, and add the prepared sauce. Sauce: low-salt soy sauce + rice vinegar + sugar.
6
Put on disposable gloves and knead the ingredients together until the juice is evenly distributed.
7
Put the prawns into the marinade basin and stir together evenly. Cover with plastic wrap and refrigerate for 1 to 2 hours.
8
Take out and serve on a plate and enjoy!
9
The fresh shrimps are delicious, sour and spicy, and I drank up all the soup in the end.

Put the mixed prawns in the refrigerator for 1 to 2 hours to taste better