1. Braised prawns Ingredients: 4 pairs of prawns (about 1000g), 75g of sugar, 5g of chicken soup 150g, 5g of vinegar, 5g of soy sauce, 0.5g of refined salt, monosodium glutamate 1g, Shaoxing wine 15g, 2g of onion and 6550 of ginger. Features: the color is ruddy and shiny, and the shrimp meat is tender and delicious. Practice: 1. Remove sandbags from prawns' heads, remove shrimps' intestines, leave skins, and wash them with clear water. Slice onion and ginger. 2. Add lard to the wok. When the fire reaches 80% heat, fry the shrimps in the oil until 50% heat, and take them out. Leave 50 grams 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 five minutes, take out prawns (onion and ginger are not used), put them in a plate neatly, and pour the original juice on prawns. Two: salted shrimp (the practice is relatively simple) Ingredients: 500 grams of prawns. 15g salt, 4 pepper, 2 ginger slices, 3 shallots, 50g cooking wine and 5g monosodium glutamate. Features: bright red and beautiful, fresh and tender. Practice: remove the beard and feet of prawns, wash them and put them in a boiling water pot. Before boiling, add onion, ginger monosodium glutamate, cooking wine, salt, pepper and other seasonings to the pot, skim off the floating foam after boiling, and the shrimp will be cooked in about 3 minutes. Then put the soup from the fire into a bowl, cool it and put it on a plate.