Cut the shrimp and shrimp guns, cut the shrimp back, pick the shrimp line with a toothpick, wash and control the moisture
Add onion ginger and garlic chopped, cooking wine 2ml, soy sauce 10ml, oyster sauce 20ml, a little salt, oil 20ml, black pepper powder 10g and pickled for 1 hour
Spread the tin foil on the baking tray, spread the marinated shrimp on the baking sheet, and pour the remaining scrap and soup.
Preheat the oven to 220 degrees, about 20 minutes
Shrimp should be big, because a roast will shrink, so it is more enjoyable to eat. If you love garlic, you can put more garlic and taste better. The power of the oven varies, so adjust it according to the temperature of your oven. Generally, when the shrimp is put in, it will be out of the juice. When the sauce is baked, it will be almost the same. If you like the taste, then increase the temperature and bake for 5 minutes.