30 shrimps

Garlic 5 cloves

5 slices of ginger

2 tablespoons ketchup

2 tablespoons soy sauce

Cooking wine 1 spoon

Proper amount of salt

2-3 teaspoons of sugar

Vinegar 1/2 tablespoons

Sweet and sour shrimp's practice?

Wash and remove the shrimp head (the family thinks that the shrimp head is not clean, so you can keep it if you don't want to remove it), remove the shrimp line (the back of the shrimp is cut open, and the tail of the shrimp is cut off from the junction of the back and the head with scissors, and the side is slightly cut off. Don't cut the shrimp line from the middle, but pick it off with a toothpick), and wash and drain.

Heat the oil in the pan (pour more oil), pour in the drained shrimps after the oil smokes, stir fry quickly, and remove and plate the shrimps when they turn red.

Leave a little base oil in the pot, add ginger slices and minced garlic and stir-fry until fragrant. Turn the heat down, add tomato sauce or tomato sauce and stir fry quickly for a few seconds.

Put the shrimp in a pot, stir-fry evenly, pour in cooking wine, soy sauce, vinegar and sugar, stir-fry quickly and evenly, pour in 1/3 bowls of boiling water, turn the heat down, cover the pot and stew.

After 2 minutes, open the lid to taste salty, add some salt to taste (add some salt when salty, and add some sugar while tasting), collect the juice over high fire, stir fry constantly, and let the juice be evenly wrapped on the shrimp (it is not necessary to completely dry the soup, but it is also delicious to pour it on the shrimp or bibimbap when serving), and then take it out of the pot.