1. Cut off the Roche prawns, the prawns and the legs
2. Rinse the cut Roche prawns, drain the water and set aside
3. Cut the garlic cloves into froth and set aside
4. Cut the ginger into froth and set aside
5. Hot pan to get oil
6. Add garlic froth and ginger froth
7. Stir the garlic sprouts and ginger foam until fragrant
8. After sauteing, pour the Roche shrimp
9. Stir the Roche prawns evenly
10. When the shrimp is red, pour the cooking wine
11. Sprinkle salt
12. Put sugar in
13. Pour soy sauce
14. Pour light soy sauce
15. The last vinegar
16. Stir-fry again to make the sauce fully merged
17. Cook until the soup thickens, turn off the heat and serve
Tips:Kitchenmates who don’t like garlic and ginger, and too much alcohol, can put less
