1. Wash the fresh shrimp, open the back to remove the sand thread, cut off the shrimp claws, shrimp whiskers and shrimp grab;
2. Cut the shrimp deeper when snatching, exposing the shrimp brain;
3. Sliced green onion, ginger and garlic; if you like spicy, you can add some dried chilies;
4. Cut coriander into sections;
5. After washing the Chinese cabbage, control the water and tear it into slices by hand (if you are particular, you can use only the leaves and leave the vegetables to help stir individual vegetables)
6. Start the wok, heat the pan with cool oil, add the fresh shrimps, stir-fry on medium heat, press the head of the prawns with a spatula while turning, and press out the brains of the prawns;
7. Stir-fry the red shrimp oil;
8. Add green onion, ginger, garlic and stir fry for a fragrance;
9. Add the cabbage slices, turn to high heat and stir-fry quickly, press the cabbage with a spatula while turning;
10. Stir-fry until the cabbage becomes soft, add salt to taste;
11. Finally, sprinkle with coriander and stir-fry evenly.
Tips:1. Fried shrimp oil is the key to this dish, so we must choose fresh prawns, the more fresh the shrimp oil, the more shrimp oil, the more delicious the cabbage;
2. When frying shrimp and cabbage, use a spatula to press, one is to press out more shrimp oil, and the other is to make the cabbage easier to taste.
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