Garlic prawns practice is as follows:

Tools/materials: prawns, sliced ginger, small onions, cooking wine, garlic, lard, soy sauce, oyster sauce, cooking salt, sugar, water starch.

1, the first shrimp treatment, use scissors to cut off the shrimp feet. Cut off the shrimp gun, and then remove the viscera, and then remove the shrimp line. Handle the prawns into a bowl. Add water. Wash well, wash a few times. Wash well and fish out to control the water.

2, processed prawns into a bowl. Marinate the prawns, put ginger, green onion knot, a small amount of cooking wine to deodorize, squeeze out the green onion and ginger juice. Scratch well. Scratch well and set aside to marinate for five minutes to make the prawns more flavorful.

3, prepare the right amount of garlic, pat flat and cut into foam, garlic can be moderate a little more, cut and put into the dish. Split the garlic into two, the right amount of small onions cut scallions, cut and put into the disk.

4, pan heat, add a moderate amount of oil. Add a little lard, with a mixture of oil to make out the prawns more fragrant and delicious, the oil is hot, put the prawns. Spread flat, fry the prawns, fry shrimp oil, so eat more fragrant, gently shaking the pan, so that the prawns are heated evenly, one side of the frying good, turn the other side, fry the prawns to 2 sides of the golden brown, sheng out of the plate.

5, frying prawns of oil, put half of the garlic foam, garlic foam fried dry water, fried flavor, add the right amount of soy sauce, then add oyster sauce fried flavor, fried incense into the prawns stir-fry, add the right amount of water, salt, a little sugar to refresh.

6, stir-fry evenly after the burn to three minutes, the prawns cooked and burned to taste, three minutes later, put the other half of the garlic foam, and then add a little water starch thickening, thickening the soup hook to viscous, sprinkled with green onions before leaving the pan, stir-frying evenly can be out of the pan on the plate.