Stew is a Cantonese dialect method of stewing over low heat. In fact, this dish is not stewed but steamed. Shrimp cannot be stewed. Once stewed, it becomes old and cannot be eaten. The materials and methods are very simple. The introduction is as follows:

Ingredients: fresh prawns (preferably about 12), minced garlic, minced ginger, minced chives, salt, MSG, cooking wine

Method: Shrimp Remove the black tendons from the open back, mix all the seasonings and spread evenly on the open back shrimp meat, shape and place on the porcelain plate. You can garnish with some broccoli and red pepper around it. Bring the pot to a boil over high heat, put the porcelain plate into the steamer, and steam for 8 minutes.

When serving, place a few coriander stalks on the table, which can be dipped in red oil.