One, materials
500 grams of prawns, 2 tablespoons of cooking wine, 3 tablespoons of sugar, a little soy sauce, the right amount of water, 1 tablespoon of salt, 1 green onion, 2 slices of ginger, 1-2 drops of sesame oil
Two, practice
1. prawns cleaned and drained, with scissors, cut off the shrimp gun (shrimp head of the zap sharp corner of the people), and shrimp whiskers.
2. Peel off the shrimp after the head by hand. In order to plate beautiful, you can leave the shrimp tail. You can also remove them directly.
3. Lay the shrimp flat on the plate, cut along the back and belly of the shrimp on both sides, and use a toothpick to pick out the black lines.
4. Make sure the pan is hot to make a reddish shrimp oil. When the oil is hot, drop in the ginger and prawns, you can use a spatula to gently press the head of the prawns to force out the red oil.
5. Sauté the prawns until they change color and then cook the wine along the sides of the pan.
6. Season with salt, sugar, soy sauce, sesame oil and water. Pour into the pot, turn the heat to medium-low and simmer, covered, for about 2 minutes.
7. When the soup is thick, sprinkle in green onion segments, stir-fry well out of the pot.