1. Cut off the long whiskers and sharp corners of the Jiwei shrimp.
2. Remove the shrimp thread or pick it with a toothpick. With my method, the cooked shrimp heads and shrimp tails are easy to separate, but the most important thing is hygiene at home.
3. Rinse with clean water and drain off the water.
4. Pick up the frying pan, add garlic, ginger, and shallots. The rapeseed oil used, the family likes to use rapeseed oil to make vegetables, feel more fragrant.
5. Pour the Jiwei shrimp into a frying pan and stir fry.
6. After the transparent color of the shrimp disappears and gradually turns red, add 2 spoons of light soy sauce, appropriate amount of dark soy sauce (see for yourself), and appropriate amount of salt and sugar. Stir slightly to evenly color.
7. Add a little bit of hot water, boil on high heat and low heat for about 10 minutes. Just sprinkle some chopped green onion before serving.
Tips:1. The long beards, sharp corners, and threads of the shrimp must be removed. I slightly break the shrimp thread that was picked off at the beginning. You can pick it with a toothpick. My method is easy to separate the head and the tail after it is cooked. Usually eat at home, go straight to the head, and then pick out the shrimp thread.
2. Even if there is no sugar in the shrimp, the meat itself is sweet, so there is less sugar, which is used to improve the freshness. If you like sweets, you can add more sugar.
3. Color your old soy saucers and see how much you add. Don't add chicken essence. If you like shrimp in soup, you can add more water, I add very little.
4. How long the shrimp is cooked depends on the size, quantity, and firepower of the stove. If cooked for too long, the shrimp will become dehydrated and the meat will become old.
