Clean the prawns, remove the shrimp line from the back, and marinate for 10 minutes with a pinch of salt and pepper; cut the scallion, ginger, garlic, chopped pepper and lemongrass into fine
Pour the oil into the pan (spread the bottom of the pan), heat it to about 40% and put it into the prawns. Stir-fry until the shrimp shell is red and the shrimp is white and pick up; pour most of the oil in the pan.
Use a small amount of oil in the pot, scallions, ginger, garlic, and citronella, pour in the wine and stir well; put the prawns into the pot, transfer the rose wine, soy sauce, oyster sauce and sugar, and then stir fry Prawns make them full of taste, and they can be served in 3 to 5 minutes.
The lemongrass in the excipients is also called lemongrass. It is a Southeast Asian spice that has the effect of deodorizing and aroma. If not, it can be omitted. The rose liqueur in the seasoning is soaked in the house and can be replaced by cooking wine. The characteristic of dry burning is that it does not add a little water, so that the ingredients can fully absorb the taste of the seasoning; the wine is used in this dish without rice, which is the key to the smell of the dish and the rich flavor. Shrimp and seasonings are constantly being sautéed, and the red shrimp oil is oozing in the juice. It is very attractive.