1. Ingredients: 10 prawns, 40 grams of minced garlic, 50 grams of mung bean vermicelli (dried), 5 baby cabbage leaves, a little white pepper, 2 hours of cooking wine spoon, 1 tablespoon steamed fish soy sauce, appropriate amount of chives.

2. Wash the prawns, use scissors to cut off the shrimp guns and legs, and cut the back.

3. Use a knife to cut open the shrimp flatly (do not cut off the shrimp tail) and remove the shrimp line.

4. First use the knife to pat the shrimp twice flatly, and then chop the shrimp meat horizontally with the knife a few times.

5. Then wash and drain, marinate with white pepper and cooking wine for 10 minutes to remove the fishy smell.

6. Soak the vermicelli in advance.

7. Chop the garlic into a bowl.

8. Add oil to the pot, stir-fry half of the minced garlic over low heat until light golden brown.

9. Add appropriate amount of cooking wine, steamed fish soy sauce, and water and stir well.

10. Pour in the remaining half of the minced garlic and mix into a bowl of juice.

11. Wash the baby cabbage leaves and place them at the bottom of the plate.

12. Spread vermicelli on top, and finally put the processed prawns on top.

13. Use a spoon to pour the garlic sauce on the shrimp backs and vermicelli.

14. Put it into a pot of boiling water and steam it for 5 minutes.

15. Dice the chives.

16. After the steamed shrimps are out of the pot, sprinkle with appropriate amount of chopped green onion.

17. Heat the oil in the wok until it smokes slightly, then pour it on the shrimp.