Fresh prawns, cut the whiskers, claws, mouth, neat and beautiful, easy to enter
Cut from the back to the end and pick the black line. Do not cut the middle of the cut, it is appropriate to avoid breaking the black line.
Clean and control the moisture. Ginger garlic shredded (about 1:3), chives cut into sections
More oil in the pot, burn to about 6, 7 into heat, put the prawns, quickly turn over, turn red and crispy and remove
Leave a little oil in the pot, saute the ginger and garlic, medium heat, ketchup (about 3 tsp), or peeled and chopped tomatoes (just about 3 tsp), stir fry the red oil
Put the prawns, cook a little cooking wine along the pot, soy sauce (not dark soy sauce), sprinkle about 3 tsp of white sugar, gently squeeze the shrimp brain with a stir-fry, squeeze out the red juice, stir well over the fire, pour About half a bowl of warm water, the fire is boiling, the small fire is stuffy
After about 1 or 2 minutes, open the lid, put in the onion section, add salt to taste, and simmer the juice for about 20 seconds. When the soup is tightened, the oil is bright, and the color is dark, the pot can be cooked.
It is recommended to smash the outer shell first, then eat the meat, and finally simmer the soup in the dish.