1. The ingredients are as shown in the picture. The shrimp may not be the base shrimp, but it is best to be live shrimp. I have never liked frozen shrimp. The fishy smell is too heavy and it is difficult to cover up with multiple seasonings. My prawns have all jumped out of the container, haha!
2. Freshly cut off the shrimp silk, remove the shrimp thread, use kitchen scissors to cut the shrimp shell, and then use a knife to cut it, which is super easy to open the back. The kitchen cut to open the back of the shrimp is like an artifact, it is absolutely easy to operate, and does not hurt your hands.
3. The processed shrimps are put in appropriate amount of cooking wine, which tastes very fresh, consumes oil, a little salt, a pinch of grass fruit powder, a handful of corn starch, and marinate for 10 minutes.
4. Pour out the excess juice from the marinated shrimp.
5. Cut off the root of the garlic and crack it with a knife. This makes it super easy to peel.
6. Peel the garlic, wash and cut into fines, wash the shallots and cut into chopped green onions.
7. Start the pot and heat the pot with cold oil.
8. When the oil is hot at 60%, stir-fry the prawns quickly until the color turns red and serve.
9. Add the minced garlic under the base oil and stir fry to get the aroma of garlic.
10. Add the shrimp and stir fry evenly.
11. Sprinkle an appropriate amount of chopped green onion and stir fry evenly out of the pan~
Tips:1. You must use live shrimp to make this shrimp. Frozen shrimp is too fishy, and it is difficult to hide it with multiple seasonings. It will make you doubt your life.
2. Opening the back of the kitchen scissors to the shrimp is like an artifact, absolutely easy to operate, and does not hurt your hands.
