1. Open the back of the shrimp to remove the shrimp thread, and the open back is easy to taste; use a little cooking wine, starch, and salt to marinate for a while
2. Prepare the sauce in advance: light soy sauce and vinegar 1:1, sugar and salt 1.5:1. The overall sauce should just cover the amount of shrimp, if it is not enough, you can add a little warm water to help melt the sugar
3. Fry the shrimp with a little more oil
4. Fry the shrimp until red on both sides, add ginger slices after the red oil comes out, and then a large amount of minced garlic until fragrant
5. Add a little tomato sauce (this step can be omitted)
6. Finally, pour all the pre-prepared sauce and a little salt, and then slowly reduce the heat to collect the juice. During the process of collecting the juice, the shrimp is turned over repeatedly to absorb more sauce
Tips:1. Pay attention to the heat during the whole process, don't be fooled!
2. Because of the sugar, the sauce will become thicker and thicker in the end; it is better to dissolve it in the seasoning beforehand than to put it directly in the operation
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