1. Wash the shrimps, remove the whiskers, make a cut on the back and take out the black thread. Heat the pot, pour in oil, add salt and garlic, stir-fry until fragrant, add shrimp and stir-fry. If you like it lighter, you can add water and cook. If you like crispy, you can stir-fry on low heat, minimum heat, otherwise it will Brown until the shrimps swell, add sugar, and serve.

2. Prepare the big red shrimps. Open the back and remove the intestines, then rinse them. Drain the water. Sprinkle salt evenly and marinate for about half an hour. Add a little of the marinated shrimps to the frying pan. Oil, medium-low heat, and fry it thoroughly. Although this method is simple, it retains the original and delicious taste of the shrimp. It is recommended that other shrimps can also be processed by salt frying.

3. Wash the prawns. The back of the shrimp should be cut open with a knife first, and the shrimp lines (that is, the shrimp intestines) should be removed. Then marinate with cooking wine and appropriate amount of salt and pepper (more than half an hour is best). You can also marinate with chicken essence; cut the red bell pepper into small pieces and fragrant. Chop the onion into mince, mince the garlic into mince, add oil to the pot and sauté the minced garlic until fragrant. Pour out the oil and minced garlic, add cooking wine, soy sauce, salt, chicken essence, and sugar to make a juice ratio of 6:4:1:2:1:1.

Pour the prepared juice and a few red peppercorns on the surface of the shrimp, arrange it on a plate, boil water in the pot (add the shrimp after the water is boiling) and steam for two minutes, take it out of the pot and sprinkle with chives. .