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Recipe for Sliced Prawns in Superior Broth: tender, smooth, and delicious with a fresh, savory broth

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Ingredients: 3 prawns, 1 piece of fried dough stick, 4 lettuce leaves, 1 scallion. Seasonings: a little flour, 1 tablespoon cooking wine, 5 cups superior broth, 1 teaspoon salt, a little pepper. Method: 1. Shell the prawns, pull out the digestive tract, rub with flour to remove the slime, rinse with clean water, pat dry, then slice thinly; 2. Chop the fried dough stick, return it to the pan and fry until crisp, remove and drain off the oil, spread it in a bowl, then add shredded lettuce and chopped scallion, and lay the sliced

Ingredients: 3 prawns, 1 piece of fried dough stick, 4 lettuce leaves, 1 scallion.

Seasonings: a little flour, 1 tablespoon cooking wine, 5 cups superior broth, 1 teaspoon salt, a little pepper.

Method:

1. Shell the prawns, pull out the digestive tract, rub with flour to remove the slime, rinse with clean water, pat dry, then slice thinly;

2. Chop the fried dough stick, return it to the pan and fry until crisp, remove and drain off the oil, spread it in a bowl, then add shredded lettuce and chopped scallion, and lay the thinly sliced prawns on top;

3. Bring the seasonings (2) to a boil, pour over, and use the boiling broth to cook the prawn slices until done, then serve hot.

Key tips:

1. The prawns must be fresh to make this soup, otherwise they will have a strong fishy smell.

2. The prawn heads are large and it would be a pity to throw them away; you can fry them in oil until fragrant, pour in cooking wine and simmer into broth to keep for other uses, but they are not suitable for adding to this soup unless mixed with chicken bone broth and filtered.

3. Besides prawns, fresh fish slices can also be eaten in the same way.

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