1. Live prawns have an open back, and live prawns have a better taste. If there is no live shrimp, they will be fresh.
2. Prepare some dried chili segments, choose according to your preferences, and then some onion, ginger and garlic.
3. You don't need too much oil to fry the shrimp, just a little more than stir-fry. Put the chili section into a small fire, stir fragrant and remove it for later use.
4. Save the oil and fry the shrimp on both sides until it feels a little burnt. Take care of it yourself.
5. Just fry the sauce for three or two minutes without too much heat, then add the ginger and garlic until fragrant.
6. When it's almost done, pour a little cooking wine on the side of the big hot pot, adjust the heat to low, light soy sauce, salt and pepper, and pepper powder to taste, sprinkle some sugar to neutralize the spiciness, and finally add some green onions and sesame seeds to increase the aroma.
7. Stir-fry evenly and then take out the pan and serve.
8. Spicy shrimp with crispy skin and tender meat.
9. With a bowl of mung bean porridge, the beautiful day is over.
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