a home-cooked dish in the south
Wash the prawns, swell, drain
Ginger peeled slices and chopped
Wash the onion and cut a short piece
Two or two oils under the pot, hot to eight mature, sprinkled with ginger, saute
Pour in the prawns, stir fry twice, pour in two tablespoons of rice wine and taste.
Add soy sauce and sugar, stir fry, and when the shrimp is reddish, cover the lid for 3 minutes, and simmer the red broth.
Open the pan, sprinkle with MSG, stir fry a few times, and serve. Sprinkle with green onions
A dish with a high tolerance rate can create countless dishes with a lot of flavors. My family's red prawn tastes a bit sweet, but the taste is still delicious.