I tried it on TV and didn't say it tasted like it. I admire myself! ????????????
Wash the shrimps to the shrimp line. When opening the back, don't cut them all and leave two small sections so that you can peel them when you eat them.
Add the right amount of oil in the pan (you can add more so that the shrimp skin is crispy), and the shrimp is fried in the pan for 20 seconds. The shrimp is pressed with a shovel and the red oil is fried. Turn over and fry for 20 seconds to press the shrimp head.
After the red oil oozes out, add the onion ginger and stir fry, and add a teaspoon of tomato sauce in the red oil (do not add more, in order to color the shrimp). Quickly stir fry for half a minute, cook the second pot head. The cooking wine is better.) Continue to stir fry.
After the scent, add a bowl of water (the last shrimp) cover and boil, add half a spoonful of salt, a spoonful of sugar, a spoonful of white pepper, continue to cover the small fire and cook slowly, turn off the fire when the soup is finished.
Friends who like to use shrimp soup to make rice can leave more soup. I am the first time to do a relatively clean, full-bodied oily prawns on the table!
1. Remember not to put more ketchup, do not eat sour, in order to color. 2. Shrimp must use more than 40 degrees of white wine, the effect is very good. 3. Shrimp can be directly fried or washed. Salted with a little white pepper for half an hour, it will be more flavorful.