[ raw materials ]

Four pairs of prawns (about 1g), 75g of sugar, 15g of chicken soup, 5g of vinegar and soy sauce, .5g of refined salt, 1g of monosodium glutamate, 15g of Shaoxing wine, 2g of onion, 1.5g of ginger and 5g of cooked lard (about 5g).

[ Practice ]

1. Remove the sandbags from the head of the prawns, remove the shrimps' intestines, leave the skin, and wash them with clean water. Slice onion and ginger.

2. Put lard in a wok, heat it to 8% on a high fire, add prawns, fry until it is half done, and take it out. Leave 5g of oil in the wok, add onion and ginger to fry until fragrant, then add chicken soup, white sugar, vinegar, soy sauce, refined salt, Shaoxing wine, monosodium glutamate and prawns, simmer for 5min, take out prawns (onion and ginger are not needed), put them in a plate neatly, and then pour the original juice on prawns.

[ Features ]

The color is ruddy and shiny, and the shrimp meat is tender and delicious.

[ Key ]

If you want to use fresh prawns, you must wash them clean, otherwise they will smell. When cooking, the marinade should be thick, and the prawns should be tightly wrapped so as to taste.