A dish that my son likes to eat, between oil-fried shrimp and braised shrimp, puts a lot of onion and soy sauce to set off the flavor of the shrimp. Let's take advantage of the weapon!
Wash the shrimps drained and cut the onions.
Pour the cooking oil into the fire, more than usual cooking, heat into the ginger, stir-fry the onion, pour the shrimp into the wine, and stir fry.
Wait for the shrimp to change color, add soy sauce, soy sauce, sugar, continue to stir fry, and when the soup is a small bubble, you can put the pan into the pan.
White shrimp and river shrimp can be.