1. Wash the shrimp, remove the feet, make a knife on the back, and take out the black line. Heat the pan, pour in oil, add salt and garlic, stir-fry until fragrant, and add shrimps and stir-fry. If you like something light, you can add boiled water. If you like crispness, you can stir-fry it slowly with a small fire, otherwise it will burn until the shrimp expands. Add sugar and you can cook.

2. Prepare the red shrimp, open the back to remove the shrimp intestines, then rinse it, control the moisture, and evenly sprinkle salt for about half an hour. Put the marinated shrimp in a frying pan, add a little oil and fry thoroughly with low fire. Although this method is simple, it retains the original delicious taste of shrimp meat. It is suggested that other shrimps can also be fried with salt.

Step 3 wash the shrimp. Shrimp should be cut open with a knife first, and the shrimp line (that is, shrimp intestines) should be removed. It should be marinated with cooking wine and appropriate amount of salt and pepper (preferably more than half an hour), or it can be marinated with chicken essence. Cut the red pepper into small pieces, mince the shallots, mince the garlic, and stir-fry the garlic in the pot. Pour in oil and minced garlic, add cooking wine, soy sauce, salt, chicken essence and white sugar, and make juice according to the ratio of 6: 4:1:2:1:1.

Pour the prepared juice with a little red pepper on the shrimp noodles, set the plate, boil the water in the pot (put the shrimp after the water is boiled), steam for two minutes, and then sprinkle with shallots.