1. After the black tiger prawns are naturally thawed, open the back to remove the shrimp threads, add the cooking wine, pepper, and salt, and let stand for 20 minutes.
2. Put peanut oil in the wok, heat the oil with black tiger prawns and fry the shrimp shells to change the color and smell. Remove and set aside.
3. Put green onion, ginger, garlic, Pixian bean paste, dried chili in a frying pan, stir-fry the shrimp on a low fire to get the fragrance, stir fry over a high fire, add steamed fish soy sauce and oil-consuming seasoning to start the pan.
When the black tiger prawns are fried for the first time, fry them for a little longer so that the prawns are fragrant. \n