1. Remove the sandbags from the prawns' heads, remove the shrimps' intestines, leave the skins, and wash them with clean water. Slice onion and ginger.

2. Add lard to the wok, heat it to 80% heat with high fire, add prawns, fry until it is half done, and take it out. Leave 50g of oil in the wok, add onion and ginger to stir-fry until fragrant, then add chicken soup, sugar, vinegar, soy sauce, refined salt, Shaoxing wine, monosodium glutamate and prawns, simmer for 5min, take out prawns (onion and ginger are not needed), put them in a plate neatly, and pour the original juice on prawns.