1, the most time spent on this dish is cleaning shrimp. Throw away your back.

2. Chop onions and garlic.

3. Put 30 grams of butter in a hot pot, add chopped green onion and garlic, stir-fry until fragrant, and add appropriate amount of salt and chicken essence. Add the remaining 20 grams of butter to melt.

4. Open the back, put the shrimp down, cover it and fry until cooked. About 4 minutes (depending on shrimp size and time). Fry it again, then take it out of the pan and plate it.

Exercise 2

1, remove the shrimp line. Cut a hole along the shrimp back and take out the shrimp line. Wash shrimps without shrimp lines with water and drain.

2, ginger shredded, spare.

3. Cool the oil in the hot pot. When the oil is 80% hot, stir-fry shredded ginger and prawns. When the prawns turn red, add salt and sugar, cover the pot and stew for a while, then pour in tomato sauce and stir well. Serve.

1. Clean the bought black tiger shrimp, open the back to remove the shrimp line and cut off the shrimp claws.

2. Prepare five seasonings: soy sauce, ketchup, rice wine, fermented grains and Pixian bean paste, mix one teaspoon of each seasoning into a bowl of fruit juice, and add half a cup of clear water and stir well for later use.

3. Put 2 teaspoons of salad oil in the pan, heat until the oil pan smokes slightly, put it in black tiger shrimp, and fry until both sides change color, about 6% cooked.

4. Put a little base oil in the pot, add onion, ginger and garlic until fragrant, and pour in the bowl juice just adjusted.

5. Put the shrimp in a slow fire, add half a teaspoon of salt, one teaspoon of sugar, half a teaspoon of white pepper and one teaspoon of balsamic vinegar at the same time, and then collect the juice over high fire.

6.

Put the prepared black tiger shrimp on a plate, sprinkle some chopped green onion, and pour the soup into the pot.