Dry fire depends on prawns, which is a traditional dish of Han nationality in Zhejiang province and belongs to Zhejiang cuisine. Pink is bright, fresh, sweet, salty and delicious. Separate the shrimp from the middle. Put oil and ginger in the pot, fry the shrimp in the oil until cooked, cook wine, add soup, salt, sugar, monosodium glutamate and vinegar, and gently smash the shrimp head with a spoon to get red oil. When the juice is thick and red, turn the pan over, break up the oil and take it out.