1. Wash the prawns with clean water several times, cut off the legs and silks of the prawns, make a knife on the back of the prawns, and take out the shrimp threads.
2. Prepare: half a bowl of cooking wine, 2 tablespoons of sweet chili sauce, 1 tablespoon of oyster sauce, 2 tablespoons of light soy sauce, minced ginger and garlic,
3. Heat. Heat oil in the pan, 80% hot, put the prawns in the pan and stir fry quickly, fry the prawns until they turn red and serve on a plate for later use.
4. Then save the base oil, add minced ginger and garlic, sauté on low heat, and then add 2 tablespoons of sweet chili sauce (or tomato sauce) and stir-fry evenly.
5. Then put in half a bowl of cooking wine, add appropriate amount of salt, half a teaspoon of white sugar, 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, and stir fry evenly. Pour the prawns back into the pot, cover the pot, simmer for 2 minutes, and cook the flavored cooking wine. Then collect the juice over high heat. When the soup is almost dry, you can put it out of the pot and put it on the plate. After it is set, sprinkle with chopped green onion and fragrant decoration.
