Wash the prawns and cut off the shrimps with scissors
Use a sharp edge to cut along the back of the prawns and pick out the intestines.
Onion ginger garlic, red pepper 剁成蓉 and soy sauce, balsamic vinegar, sugar and mix thoroughly, hot sesame oil poured on top to make garlic sauce
Use a small spoon to simmer the appropriate amount of garlic sauce, which is inlaid in the gap between the back of the prawns.
Packing, boiling water, steaming for 5-6 minutes
1: Shrimp is best to use live prawns. The shrimp body is red and soft is not fresh; 2: When you cut the back of the shrimp, you can use the towel to hold the shrimp to prevent the sliding injury; 3: The shrimp is very tender. When you cut the back of the shrimp, be careful not to scratch it, otherwise you will not be able to hold the garlic sauce; 4: The time of steaming at the end of the water is adjusted according to the size and number of the shrimp; 5: Eating garlic will cause a breath, you can drink warm milk, pay attention to a small mouth slow, let the milk stay in the mouth for a while, or chew some tea to remove some of the breath