Four pairs of prawns (about 1,000 grams), 75 grams of sugar, 150 grams of chicken broth, vinegar, soy sauce 5 grams each, 0.5 grams of salt

5 grams of monosodium glutamate (MSG) 1 grams of wine 15 grams of green onions 2 grams of ginger 1.5 grams of cooked lard 500 grams (about 50 grams of oil).

2 production steps

1, the head of the shrimp sandbags removed, pumped shrimp intestines, leaving the skin, washed with water. Cut green onion

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and ginger into slices.

2, frying pan with lard, burned on high heat to eighty percent, into the shrimp, fried to five mature fish out. Remain 50 grams of oil in the frying pan, the next onion, ginger fried flavor, and then add chicken broth, sugar, vinegar, soy sauce, salt, wine, monosodium glutamate and prawns, with a slight fire (fire leaning) for 5 minutes, take out the prawns (fished out of the green onions, ginger is not used), neatly arranged into the plate, and then pour the original sauce on the prawns into being.

Making Step Two

1.[1] Prepare the ingredients

2. Rinse the prawns and cut off the guns and whiskers.

3. Use a toothpick to pick out the black muddy intestines at the second section of the shrimp's back.

4. Heat oil in a wok and add green onions, ginger, garlic and chili pepper.

5. Add the prawns and stir-fry until 8 minutes cooked.

6. Add a spoonful of cooking wine to deodorize.

7. Add two tablespoons of soy sauce and stir-fry for 2 minutes.

8. Put two tablespoons of sugar and mix well to reduce the juice!

6 Preparation method three

Main ingredient: green shrimp

Accessories: oil, chili oil, garlic, salt, green onion, ginger

1. clean shrimp, with scissors in the back of the shrimp from the head to the end of the shrimp, pick out the threads. Wash well, control the water and set aside.

2. 2 tablespoons of soy sauce (30ml), 1/2 teaspoon (2g) of black pepper, 1/2 teaspoon (2ml) of cooking wine, 2 tablespoons (30ml) of water, 1 teaspoon (5g) of sugar, 1/2 teaspoon (2g) of cornstarch to make a braising sauce, set aside.

3. Heat oil in a pan, put onion and ginger to burst incense. Pour in the processed shrimp, stir-fry until the shrimp body begins to turn red, pour in the seasoned braising sauce, mix well and simmer for 2 minutes with the lid on.

4. Stir frying juice over high heat, then cook salt according to taste. Add garlic cloves, chili oil, stir-fry evenly and then turn off the fire