2. Wash the red shrimp with clear water first, and then remove the shrimp intestines with a toothpick.

3. Dry the red shrimp with a kitchen paper towel.

4, go to the shrimp head, leave a little meat on the head, so that the shrimp sauce will not all flow out.

5. Open the back of the red shrimp so that you can taste the sauce.

6, hot pot hot oil, medium fire, garlic, ginger and fragrant.

7. Leave the fire in the middle, don't turn it over, wait until it is slightly burnt, and then add 5ml of rice wine to increase the aroma. Stir-fry both sides for about 5-6 minutes and it will be cooked.

8. When it is burnt, you can add the sauce and stir fry quickly.

9. Plate loading is completed.