1. Wash the shrimp, remove the head, and pick the black tendons on the back of the shrimp.
2. Pour oil in a cold pan over medium heat.
3. When the oil is 50% hot, turn off the heat, add: sliced ginger, minced garlic and stir fragrant.
4. After the ginger and minced garlic are fragrant, add the chopped green onion and continue to fragrant. small fire
5. Stir-fry the prawns over high heat until they are transformed.
6. After the color changes, add white rice wine and a spoon of rice vinegar, and stir-fry until the rice wine has evaporated to half.
7. When the water in the white rice wine has evaporated to half, pour in the light soy sauce and stir fry.
8. Add a small amount of water, cover the pan and simmer until the water evaporates to moderate. Uncover the lid and stir fry a few times in the middle, and add a little sugar before starting the pan to make it fresh.
Tips:Try to get rid of the shrimp heads. There are a lot of debris on the shrimp heads and it is difficult to clean them. For health reasons, try to remove the shrimp heads.
The light soy sauce already has a salty taste. It is best not to make the shrimp too salty, which will affect the taste, but those who like to eat heavy salty taste can add some salt when simmering in a lidded pan.
When the condiments are fragrant, the oil temperature must not be too high. The condiments will overheat and affect the taste.
Friends who are interested can learn how to make it. It is simple and easy to learn, and it will taste good when cooked!
