1. Wash the prawns, minus the prawn gun, prawn silk and prawn mouth. Cut the back of the shrimp and pick out the shrimp thread from the second joint of the back of the shrimp, marinate with a little salt and cooking wine
2. Finely chop green onion and ginger
3. The most important step-adjust the bowl of juice: put the light soy sauce, vinegar, sugar, salt and water in a bowl and mix well
4. After the pan is heated, add edible oil. When the oil is hot, add the prawns and deep-fry the prawns into red on a low fire. After frying out the prawn oil, you can serve it
5. In the remaining oil, add the chopped green onion and ginger until fragrant, then pour into the blended bowl of juice, if you don’t think it tastes enough, you can add it as appropriate
6. Adjust the heat to medium and low heat and stir-fry the shrimp, cover the pan and simmer for 1 minute, then collect the juice over medium heat
Tips:1. The freshness of the shrimp is very important. If the shrimp is frozen from the refrigerator, just take it out half an hour in advance. Don't take it out too early, as the shrimp meat is easy to flour.
2. Because the prawns have been marinated with cooking wine, please be careful not to be splashed by the oil when the water is in the pot.
3. The juice does not need to be collected and is very dry, I like to pour the juice on the rice, it is delicious!
