1. Prepare the ingredients, river prawns, wash them quickly, and remove the shrimp thread;
2. Old buckwheat, roots, finely chop, leaves into sections, and ginger slices, set aside;
3. Heat the pan, add oil, add the roots of ginger and old buckwheat, and stir fragrant;
4. Add river prawns, stir fry, turn red;
5. Add the old buckwheat leaves and stir fry;
6. Tune in, salt, very fresh, and a small spoonful of cooking wine;
7. Stir fry, collect the juice, and it's ready to be out of the pot;
Tips:Yu Xi's broken thoughts:
Put more oil, when you put the shrimp, you can deep-fry it more to make it crispy, so that it will taste better, and eat the whole together;