[Ingredients] Four pairs of prawns (about 1000g),

[Seasoning] Sugar 75g, chicken soup 150g, vinegar soy sauce 5g, refined salt 0.5g, monosodium glutamate 1g, Shaoxing wine 15g, onion 2g, ginger 1.5g and cooked lard 500g (about 50g).

【 Practice 】 Remove the sandbags on the prawns' heads, remove the intestines, leave the skins and wash them with clear water. Slice onion and ginger.

2. Add lard to the wok, heat it to 80% heat with high fire, add prawns, fry until it is half done, and take it out. Leave 50g of oil in the wok, add onion and ginger to stir-fry until fragrant, then add chicken soup, sugar, vinegar, soy sauce, refined salt, Shaoxing wine, monosodium glutamate and prawns, simmer for 5min, take out prawns (onion and ginger are not needed), put them in a plate neatly, and pour the original juice on prawns.

[Features] The color is ruddy and shiny, and the shrimp meat is tender and delicious.

[Key:] To use fresh prawns, be sure to wash them, otherwise they will smell. When cooking, the marinade should be thick, and the shrimp should be wrapped tightly, so as to taste.

﹌ ﹌ ﹌ ﹌ ﹌ ﹌ ﹌ ﹌ ﹌ ﹌ ﹌ ﹌