1. Since the sea prawns purchased today are very clean, the shrimp intestines were not processed, and the sea prawns were blanched until they changed color by boiling the water directly.
2. Drain the prawns and set aside; garlic cloves, green onions, and peppers are appropriate, cleaned and changed to a knife for later use; the sauces are well proportioned and set aside.
3. Heat the pan, add the oil into the garlic cloves, and the chili oil will burst out the flavor (you can not eat the spicy peppers without the peppers, and my peppers are also non-spicy varieties with color matching).
4. Then put the sea prawns and stir fry for about 1 minute.
5.
Add the green onion, pour in the sauce and stir fry together.
Tips: If it is a non-stick pan, you can stir fry it carefully for a better taste. Generally, the wok is stuffed with the lid to promote the taste. Be careful not to burn the pan
6. For serving, you can pick up the shrimps one by one and place them together, and then pour the sauce on the noodles at the end.
