Do not like to eat garlic, such as me.
Wash the shrimp, cut open the tail, go to the shrimp line, and spare.
Cut the onion ginger and garlic, and cut out two slices of ginger.
The oil is hot, some ginger and garlic are scented, and the flowers are scented and seasoned. This step is faster.
Sauté the onion ginger into the back of the shrimp, spread the unused garlic on the top, sprinkle some salt on it, put two pieces of ginger in the middle of the plate, sprinkle the flower carving, steam on the pot.
The oil pan is hot, the right amount of oil, the shrimp is steamed, the top is covered with onions, and the hot oil is drenched.
Note that the last two steps must be carried out at the same time. The oil should be evenly spread. Some of mys are relatively small. The more the taste of the shrimp is covered up, the shrimps are steamed and tender, and the specific feeling is that they are always steamed. With the pot, pay attention, when you steam, the water must be opened first!