1. The material is shown in the picture, I used Jiwei shrimp.
2. Use a toothpick to remove the shrimp thread, and then use kitchen scissors to cut off the shrimp silk and shrimp feet.
3. First cut the back of the shrimp with scissors.
4. A light cut with a knife will open the back very well. It is easy to operate and will never hurt your hands.
5. Process all the prawns, cut a little ginger and garlic slices, use an appropriate amount of grass fruit powder, a little sugar, salt, very fresh and oily to make a bowl of juice.
6. Start the pan, heat the pan with cool oil, add the prawns at 60% to 70% of the oil, pour it with oil, and remove the prawns after they change color.
7. Add shredded ginger and garlic to the base oil and stir fry for a fragrance.
8. Add the shrimp that was served before and stir fry a few times.
9. Pour in a little cooking wine and stir fry a few times.
10. Pour in the pre-adjusted sauce and stir-fry evenly.
11. Cover and simmer for a few minutes.
12. When the juice is almost dry, pour in water starch to thicken.
13. Stir-fry evenly to get out of the pan. When putting on the plate, don’t leave out the ginger and garlic. Sprinkle some green onions~
