1. Wash the prawns, drain and set aside.
2. Ginger sliced and shredded
3. Hot pot, add oil
4. After the oil is hot, add ginger shreds.
5. Pour the shrimps, spread the shrimps on the bottom of the pan, and turn the size to a low heat. Add salt and cover the pot. Be careful not to add water.
6. After three to five minutes, open the lid, add salt and pepper, turn the shrimp over, then add the lid and continue to simmer.
7. Turn the cover every three to five minutes and turn the shrimp over until the shrimp turns red and the shrimp meat separates from the shell on the back of the shrimp. When the back shell of the shrimp is transparent, you can start cooking.
Tips:The whole process does not need a drop of water, cooks slowly on low heat, and the shrimp can be cooked through its own moisture without burning. The lid must be added during the process, otherwise the water will evaporate and the shrimp will not have the chewiness of Q.
