1. Braised prawns in oil.

Ingredients: 750g fresh prawns. Ingredients: 15g cooking wine, 2g Jingsha chili sauce, 10g sugar, 60g lard oil, 10g pepper oil, 25g green garlic segments, 3g shredded ginger, 5g ginger juice, 75g stock.

Method: Cut and match. Wash the prawns, cut off the head and whiskers from the eyes, trim off the legs, claws and tails, take out the sandbags and sand strings, cut each prawn into two sections and cook. Place the frying spoon on medium heat, add lard oil and peppercorn oil to heat, add shredded ginger and prawns, stir-fry for a few times, then gently press the shrimp heads with a spoon to squeeze out the shrimp brains, then add cooking wine, stock, and Stir-fry ginger juice, sugar, refined salt, and MSG for a few more times, cover the lid, and turn the spoon to low heat to simmer; when the shrimp meat is almost cooked and the juice is thick and red, turn the frying spoon to high heat. Collect the juice, add the green garlic segments, toss a few times, then scoop out and serve on a plate.

2. Braised cabbage with prawns.

Ingredients: 4 prawns, 1 baby cabbage (if you don’t have Jiaodong Chinese cabbage at home, use baby cabbage instead), ginger slices, salt, sugar, and appropriate amount of light soy sauce.

Method: Cut off the shrimp whiskers and use a toothpick to remove the shrimp shell from the second section of the back of the shrimp; wash and cut into sections, wash and cut the baby cabbage into cubes, the sides and leaves. Place them separately; put oil in the pot, add ginger slices and stir-fry until fragrant; add shrimp segments, stir-fry until they change color, remember to press the head of the shrimp with a shovel, so that the brain oil of the shrimp can flow out; then add the cabbage Stir-fry, add half a bowl of hot water, cover the pot and simmer for 2-3 minutes; finally add cabbage leaves, stir-fry until soft, add salt, sugar and light soy sauce to taste.

3. Prawn stew.

Ingredients: 200g fresh prawns, 25g shrimp brains, 50g rapeseed, 20g water-coated fungus, 10g minced green onion, 10g minced ginger, 3g refined salt, 1.5g MSG, 75g peanut oil , 500 grams of stock, 5 grams of chicken fat.

Method: Cut off the beards, spears and legs of the prawns, remove the sandbags and sand strings, cut them into two pieces, soak the fungus in warm water and cut it into two pieces. Wash the rapeseed hearts, blanch them in boiling water, cool them in cold water, and cut them into 3.3 cm sections. Put the wok on the fire, add peanut oil to heat, add chopped green onion and minced ginger, then add shrimp brains and shrimp slices and stir-fry for a few times. Add MSG, cooking wine, refined salt, stock, rapeseed and fungus, boil and skim off Stew the foam until cooked, adjust the taste, put it into a soup plate, pour in chicken oil and serve.