Marsh shrimp washed and cut to the foot and shrimp gun
In the enlarged bowl, add half a tablespoon cooking wine, one tablespoon soy sauce, one tablespoon half a simmered oil, half a tablespoon soy sauce, half a tablespoon sugar, and marinate for about ten minutes.
Peeling garlic, sliced ginger
Take a casserole or a pot with good insulation (I use a cast iron pot), spread the ginger and garlic grains on the bottom of the pot, and then pour about 3 tablespoons of cooking oil (the amount that can cover the entire bottom of the pot)
Drain the marinated prawn into the pot, and pour the marinade from the bowl into the pot. Cover the lid and boil over the medium heat. Cook for about 10 minutes on low heat.
Open the lid and sprinkle some black pepper, cover it for a minute, open the lid and chopped green onion, and even the pot can be served on the table.
1. This is a dry pot dish. There is no drop of water in this process. Don't worry about burning it. There is oil and pickled shrimp marinade in the pot. The shrimp itself will see some water after being heated, and a small fire will be opened in 10 minutes. Not going to be burnt. 2. The salad oil can be spread over the bottom of the pot. Don't put it too much, otherwise it will feel too greasy. 3. When eating, don't let the garlic in the pot go. After the oil is boiled at high temperature, the garlic becomes soft and slightly sweet, very delicious. 4. This dish should be crushed with black pepper. Black pepper is not recommended because the black pepper is more intense than black pepper.