1. Pour vegetable oil into the pot, and when the oil temperature rises, pour the water-controlled macrobrachium into the pot. Wait for the shrimp to turn red
2. Slice green onion, slice ginger
3. Open the lid and add 1 spoon of sugar, 1 spoon of dark soy sauce, 2 spoons of light soy sauce and stir fry
4. A pinch of salt
5. When the soup is thickened, sprinkle with chopped green onion, and pour hot oil out of the pot
Tips:1. Shrimp must be dried
2. More oil
3. The oil should be hot
