1. Prepare the ingredients;
2. Wash the shrimps, cut off the shrimp silks, open the back and pick out the shrimp threads; chop the green onion, ginger and garlic, and cut the small green onion and leaves separately;
3. Add a spoonful of glutinous rice wine to a small bowl of cold water, a spoonful of cornstarch and an appropriate amount of water to make water starch;
4. Heat up the oil in the pan, soak up the shrimp with kitchen paper, fry until it turns red and turn it over;
5. Fry on the other side until it turns red and comes out;
6. The fried prawns are set aside;
7. Change to a pot, add proper amount of oil to boil, pour in chopped green onion, white ginger and garlic until fragrant;
8. Add a spoonful of garlic chili sauce and fry out the red oil;
9. Pour water and glutinous rice wine to a boil, then pour shrimp;
10. Stir-fry for a while, add half a tablespoon of salt and a tablespoon of white sugar, stir fry evenly, only serve the shrimp, leaving the juice;
11. Add a spoonful of tomato sauce to the water starch and mix well;
12. Pour it into a pot to thicken the soup, pour in the sesame oil, put the shallot leaves and chopped coriander on the shrimp, and pour the soup.
13. Set it out, let’s eat!
14. The fragrant red shrimp meat is sweet and sour, with rich taste!
Tips:1. Don't cook the shrimp in a frying pan for too long. The taste will not be so good when they are old. This recipe has been modified with reference to the recipe of a chef.
2. If you use Pixian bean paste, you don't need to add salt.
