Stir-fried Dayu

Taihu Lake in Wuxi is rich in green-shelled prawns, which have the characteristics of thick shell and fat meat. In 1920, Jufengyuan Restaurant selected large-sized fresh shrimps to meet the needs of tourists and squeezed out shrimp meat for stir-frying. This dish was classified as high-grade stir-fried and generally used for banquets. To stir-fry Dayu (also known as stir-fried shrimps), you should choose 2.5 Jin of fresh and clean prawns with green shells, remove the heads and shells, squeeze out the shrimps, wash and filter to dry. Add refined salt, egg white and water chestnut paste, stir-fry in an oil pan, add Shaoxing wine and monosodium glutamate, stir-fry in the pan, add sesame oil to the pan, and some of them are surrounded by bean sprouts. Its fragrance is overflowing, with a little white in the green, and its color, fragrance, taste, shape and beauty are beautiful.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)