1. Wash and drain prawns, and cut off the shrimp gun (with sharp horns on the head) and shrimp whiskers with scissors.

2. Peel off the shrimp skin after the shrimp head by hand. In order to set the plate beautifully, you can keep the shrimp tail. It can also be removed directly.

3. Put the shrimp flat on the chopping board, draw a knife along the shrimp's back and abdomen, and pick out the black line with a toothpick.

4. The pot must be hot, so as to make red shrimp oil. When the oil is hot, add ginger slices and prawns. You can gently press the shrimp head with a spatula to squeeze out the red oil.

5. Stir-fry until the shrimp changes color, and cook the wine along the pot.

6. Mix salt, sugar, soy sauce, sesame oil and water into seasoning. Pour it into the pot, bring it to a boil, then turn to a low heat cover and stew for 2 minutes.

7. When the soup thickens, sprinkle with onions and mix well.