Braised prawns:

1. Fresh prawns, with their beards, claws and mouths cut off, are neat and beautiful, and easy to eat.

2. Cut it from the back to the bottom and remove the black line. Don't cut the mouth from the middle, it is advisable to cut it a little to avoid damaging the black line.

3. Clean and control the water for later use. Slice ginger and garlic (about 1:3) and cut shallots.

4. Pour more oil into the pot, heat it to about 60% to 70%, add prawns, turn it over quickly, and take it out when it turns red and brittle.

5. Leave a little oil in the pot, stir-fry ginger and garlic, add tomato sauce (about 3 tablespoons) or peeled and chopped tomatoes (only about 3 tablespoons) and stir-fry red oil.

6. Add prawns, cook a little cooking wine and light soy sauce (not light soy sauce) along the side of the pot, sprinkle about 3 tablespoons of white sugar, gently press the shrimp brain with a frying spoon, squeeze out the red juice, stir fry evenly over high heat, and pour in about half a bowl of warm water. The fire will boil and the lid will be stuffy.

7. After about 1, 2 minutes, open the lid, add the onion, season with salt, and collect the juice over high fire for about 20 seconds. When the soup is firm, shiny and dark, it can be cooked.

References:

Shrimp-Baidu Encyclopedia