1, shrimp clean, with scissors in the back of the shrimp from head to tail, pick out the shrimp line. Clean and control the water and standby.

2, 2 tablespoons (30ml) soy sauce, 1/2 teaspoon (2g) black pepper, 1/2 teaspoon (2ml) cooking wine, 2 tablespoons (30ml) water, 1 teaspoon (5g) sugar, 1/2 teaspoon (2g) cornstarch to make a red-hot sauce, and set aside.

3. Heat oil in a wok, put green onion and ginger and stir. Pour in the processed shrimp, stir-fry until the shrimp body begins to turn red, pour in the braising sauce, mix well and simmer for 2 minutes with the lid on.

4, stir-fry juice over high heat, then cook salt to taste. Add garlic cloves, chili oil, stir fry evenly and then turn off the heat.

Cooking tips:

1, remove the shrimp line can maintain the taste, but also make the shrimp better flavor.

2, the braising sauce needs to be adjusted in advance.

3, and finally into the garlic with a little chili oil. Both can enhance the flavor, but not too spicy.