Light soy sauce

Proper amount of cooking wine

A little ginger powder

Rapeseed oil 120ml

A little salt

400g prawn

Ketchup 75g

Oil consumption10ml

A little sand sugar

Proper amount of water

Appropriate amount of starch

A little vinegar

A little onion

A little white pepper

Recipe practice:

1. Wash the prawns first, and then cut off the cannon.

Step 2 subtract the tail thorn

3. subtract the shrimp whiskers and remove the shrimp line for later use.

4. Drain the oil from the pot

5. Medium fire, and test the oil temperature by hand.

6. Add prawns when the oil temperature is 40% to 50% hot.

7. After putting the shrimp in, chop it slowly with medium heat until the shrimp turns red.

8. Continue to roast shrimp until the red shrimp brain oil oozes and turns red.

9. Take the shrimp out of the plate.

10. Take another pot, put the oil in, and stir-fry the tomato sauce at low temperature until it turns reddish.

Here's a suggestion: use ketchup instead of sauce, remember.

1 1. Add the braised prawns and stir-fry until the juice is collected.

12. Before this, mix a bowl of juice and add: oil consumption, soy sauce, salt, white pepper, cooking wine, onion ginger juice, water, starch, etc. For later use.

Unfortunately, I forgot to take a picture. sorry

Transfer to the pot.

13. After the bowl juice is mixed, hook it into the pot. When the color and thickness are right, it's ready, put it on a plate, sprinkle with chopped green onion and eat.