Ingredients: shrimp, leek, ginger, garlic, cooking wine, sugar, salt and cooking oil.

1. Wash shrimp

2. Cut the leek into long sections of about 3 cm, and cut the garlic and ginger into powder.

3. Pour a proper amount of cooking oil into the pot, stir-fry over high fire until the shrimps change color, pour a proper amount of cooking wine, stir-fry several times, and then take out the shrimps for later use (there will be some water in the process of stir-frying, and the water and oil inside the shrimps will be poured out after being taken out, which is also the key to removing fishy smell).

4. Pour an appropriate amount of cooking oil into the pot again. When the oil is hot, add Jiang Mo and minced garlic, and stir-fry with medium and small fire for fragrance.

5. Stir-fry the fragrance, pour the chopped leeks and stir-fry for about one minute. After the leek becomes soft, pour in the previously fried river shrimp, stir fry evenly again, and stir fry for 5 seconds.

6. Adding the right amount of salt and a small amount of sugar can keep fresh. Stir-fry all the seasonings with high fire again, then turn off the fire and directly take out the pot.

Tips:

1. If you have children at home, you should pay attention. The sharp tip of river shrimp is very prickly, and it is easy to prick the mouth when eating. You need to cut off the sharp ones so that the children can feel at ease when eating.

2. Immersing river shrimp in salt water for a period of time can effectively remove impurities.

3. When leeks are fried, it is easy to get water, so you should fry the river shrimp first, and then add the river shrimp after the leeks are fried soft.