1. An appropriate amount of Jiwei shrimp, rinse with clean water and drain the water.
2. Cut off the head and legs, and cut the shrimp back to remove the shrimp thread. Add ginger, rice wine, white pepper and marinate for 10 minutes.
3. Prepare the seasoning. Chop garlic, mince bean paste, slice ginger, cut red pepper, chop coriander, and appropriate amount of pepper.
4. Heat the pan with the salad oil, add the prawns in the oil, stir fry evenly, and fry until the prawns turn red.
5. Sheng out and spare.
6. Heat the pan to release the oil, add the pepper to the hot oil to explode the fragrance, and remove the pepper.
7. Add the bean paste and stir-fry on low heat.
8. Stir-fry the red oil, add chili, garlic, and ginger slices and stir-fry evenly.
9. Add shrimp and stir-fry evenly, add light soy sauce and dark soy sauce and stir-fry evenly.
10. Add shredded onion, boiled water and sugar.
11. Bring to a boil, turn to medium heat and cook for about 5 minutes.
12. Collect the juice over high heat, add coriander and chopped chives, stir fry evenly.
13. Finished picture.
Tips:1. Adjust the amount of light soy sauce and dark soy sauce according to the color of the braised dish you like.
2. Soybean paste, light soy sauce, and dark soy sauce all have saltiness, so the amount of salt should be controlled properly.
3. The size of the Jiwei shrimp is large, so cut the back to make it easier to taste. If the size of the shrimp is not large, just pick out the shrimp thread.
4. Jiwei prawns are not deep-fried, and the oil can be slightly more in the frying process.
