1. We call it grass prawns, and they will be on the market in August every year. I like larger prawns because they are more compact. So when I bought it, I picked some big ones. Buy it and rinse with clean water for later use.
2. The dried plums (a specialty of Shaoxing) are dried by themselves, rinse in clean water and set aside (remember not to soak in water for too long, too long will lose the umami flavor of the plums)
3. Heat the oil pan, add ginger garlic cooking wine and stir-fry the prawns to turn red completely.
4. Add the dried plums and stir-fry for a minute and add the cooking wine again. At this time, you can add some raw extract. Bake on high heat for 8 minutes to drain the soup inside
5. Add green onions, turn over, and serve.
Tips:Remember not to add salt, because dried plums are salty, and light soy sauce is just right. Remember to turn over the fire, and you can put a little less water in the last 8 minutes of firing.
