Everyday meals, spicy and delicious, moderately salty and sweet, in order to make the price ratio of the dishes high, you can use the dead long-haired shrimp.
Wash the shrimps and drain the water.
Put the base oil in the wok and add the ginger, garlic, red pepper and green onion.
Grab the shrimp drain and put it into the pot to stir fry. When the color of the shrimp turns red, turn the pan and let the hot oil burst. Add the soy sauce and the sugar stir fry, then transfer the rice wine and chili noodles, and continue to stir fry.
When the juice in the pot is dried, put the onion section, stir fry a few times, and mix the onion into the shrimp.
Turn off the fire.
The key to making this dish is to blow the shrimp. The bottom oil must be put more. The ginger, garlic, onion and red pepper are used to make the shrimp taste in the process of stir-fry. If you use live shrimp to do this. The dish is more elastic, spicy and delicious, and the rice is full of light.