Seasoning: 2g of monosodium glutamate, 2g of salt, 5g of pepper 1 g, 5g of cooking wine, 20g of ginger, 20g of scallion, 0g of pepper 1 g and 50g of chicken oil.

The practice of steaming prawns

1. Wash prawns and peel off their shells.

2. Use a knife to cut through the shrimp body from the back, but don't cut through the tail, and pick out the shrimp line and the head sandbag.

3. Marinate with cooking wine and salt for 20 minutes.

4. Shred mushrooms, parsley, ginger and pepper.

5. Wear the tail of the prawn through the cut prawn, and put four threads in the middle.

6. Put the processed prawns on the plate and pour the appropriate amount of oil.

7. Steam on the drawer for 10 minute.