material

There are several sea white shrimps, and the back is open. Dried pepper, pepper, sliced ginger and garlic, shredded onion, pickled pepper, sliced ginger.

How to do it

1. Pour the oil into the pot and remember to add more oil, which is twice as much as the same amount of meat and vegetable oil on weekdays. Heat the oil to spicy taste, and pour in the shrimps.

2. Stir-fry for a while, add dried peppers and prickly ash, stir-fry, and let the hot oil "squeeze" out the spicy taste.

3. After spicy taste, add ginger and garlic slices, pickled peppers and pickled ginger (no onions first).

4. After ginger and garlic are fragrant, add appropriate amount of soy sauce, appropriate amount of sugar and a little cooking wine. When out of the pan, add shredded onion, stir fry and add some salt. Then take the pot.

The second kind: prawns with tomato sauce.

raw material

Half a catty of prawns, two spoonfuls of green beans, a little shredded bamboo shoots, ginger, onion, sugar ketchup, salt and monosodium glutamate.

How to do it

1. Cut off the hair and long feet of prawns, wash and drain, and wash bamboo shoots and green beans for later use.

2. Heat a red pot, add oil, saute ginger and onion, add prawns and fry them on both sides until golden and five layers are cooked, add cooking wine, salt and a little water, cover and stew for three minutes, add tomato sauce and cook until the juice is thick.

3. Heat oil in a red pot, add shredded bamboo shoots and green beans, stir fry, add salt, monosodium glutamate and wet raw flour. After rolling, pour it on the side of prawns and serve.