What is the origin of braised prawns?

I believe everyone has eaten braised prawns. As a very common dish, it is delicious. Whenever you go to a restaurant to eat, you can always see braised prawns on the menu, but in this ordinary life, who can get the real taste and food culture from the food?

Braised prawn is a famous dish of Han nationality in Hubei, belonging to Hubei cuisine. Originated in Qianjiang, Hubei Province, it has spread all over the world and has been improved according to local tastes. The main cooking techniques are frying and stewing. Shrimp is nutritious, soft and easy to digest, and it is an excellent food for people who are weak and need to be nursed back to health after illness.

According to Master Zhao of Jianyifu, since he 1993 entered the business, he has been watching the master cook braised prawns. At that time, it was popular to color with ketchup. The shrimp after serving is bright and moving in color, but there is always lingering tomato acid in the taste. In order to solve this sour taste, many people try to add a little sugar, and the problem of sour taste is solved, but the sweet and sour taste overshadows the fresh flavor of shrimp and has no fresh flavor of seafood at all.

At that time, there was an old Beijing diner in the hotel where Master Zhao worked. He told him that when he was a child, he had seen the master cook braised prawns with soy sauce. The produced prawns are tender and tender, and the tomato sauce is not full at all.

Since then, Master Zhao has been studying for many years, but he failed to understand these skills in detail, until he met Mr. Wang Xifu, a descendant of imperial cuisine. Although the old gentleman in Wang Xifu doesn't know how to cook, his father works as a chef in the palace, and his brothers are outstanding chefs in the past eight buildings, so he has eaten delicious food from all over the world since he was a child. After his advice, Master Zhao was gradually able to restore the original flavor of the prawns braised in oil in the imperial chef.

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