This dish is absolutely supported on the upper facade. The color of the dish is bright red, the taste is elegant, the taste is sweet, the oil is moist and palatable.
Rinse the prawns, cut the shrimps, shrimp legs
Cut a small mouth from the head of the shrimp gun, take out the sandbag, cut the back of the shrimp, and take out the sand gland.
Large prawns can be removed with salt, pepper and Shaoxing for a while.
Cut green onion, ginger, minced garlic, chopped garlic, chives, cut into small pieces
Stir-fry the spoon, put in peanut oil, heat
Put on the chopped green onion, ginger, and minced garlic
Put the prawns and stir-fry the shrimp oil
Turn over and continue to make the prawns completely beautiful red
Cook the cooking wine, add the broth to boil, cover, and bake with a light fire.
Add salt, sugar, seasoning
Then turn the pot on fire and collect the juice.
By relying on white sugar, the soup can be made to be thick and thick.
In the initial processing, the prawn must be carefully selected to remove the sand and the sandbags of the head; the time of sputum should be strictly controlled; until the shrimp section is mature and can be tasted, the meat will not be crisp after a long time. The taste is over.