1. Braised prawns: Wash prawns, cut off whiskers and shrimp guns, and cut back to remove sand lines. Scallion and ginger are cut into filaments. Put oil in the pot. When it is 50% hot, add prawns and stir fry. Add cooking wine, shredded onion, shredded ginger and salt. Continue to stir-fry Suffer from suffocation. Add water, not too much, continue to burn, add a little sugar. When you see the red shrimp juice begin to thicken, order a little vinegar and be careful not to overdo it. At this time, the shrimp skin will become brittle. Turn it over a few times. Cook, but be sure to save some soup.
2. Braised prawns in oil: After the prawns are washed, cut off the prawn gun and drain the water for later use. Put oil in the pan, heat for 4 minutes, then add garlic cloves into the pan until the garlic cloves are golden yellow, then add prawns and stir-fry for half a minute, then add soy sauce and sugar, stir-fry evenly, then add half a prawn's water, cover the pot and cook for another two minutes.
3, salt and pepper prawns: wash the prawns and remove the intestines, cut the prawns into sections, put them in a clean basin, add eggs, starch, cooking wine and salt and mix well. Add oil to the pot and heat it for 7 minutes. Fry prawns on both sides for 2 minutes, and take out prawns for later use. Leave the bottom oil in the wok and saute the chopped green onion, diced garlic, Jiang Mo and diced pepper. At the same time, return the prawns to the wok, add the salt and pepper noodles, stir-fry for a few times, and then take out the wok and plate.
4, fried prawns: after the prawns are rinsed, remove the shrimp line and drain the water. Take a clean bowl, add cooking wine and salt, add prawns and marinate for 10 minute. Chop onion and ginger, and mix cooking wine, salt, monosodium glutamate, sugar, vinegar and sesame oil to make sauce. Heat oil in a pan, add prawns, fry them and take them out. Leave some base oil in the pan, turn on a big fire, add onion and Jiang Mo and stir-fry until fragrant. Add the fried shrimp, add the sauce, stir well and serve.
5. Dry-roasted prawns: Wash prawns, remove the back, take out the shrimp line, and mince onions, ginger and garlic. Heat oil in a pan, add onion, ginger and garlic until fragrant, and add prawns and stir fry over high fire. Add more sugar, salt, cooking wine and soy sauce and stir fry. Never add water to it. Do it. Wait until the color turns red and the shrimp is fried dry.