Ingredients: 7-8 fresh shrimps; 5-6 leaves of Chinese cabbage. Seasoning: green onion, garlic, ginger, salt and peanut oil.

practice: after fresh shrimps are washed, open the back to remove the shrimp line, and cut off the shrimp gun, shrimp whiskers and shrimp claws. Wash the leaves of Chinese cabbage, tear them into pieces by hand, and drain. Sliced onion, ginger and garlic; Cut the coriander leaves into pieces. Remove the wok and add proper amount of peanut oil. Cool the oil in a hot pan, stir-fry the fresh shrimp, and press the shrimp head with a spatula while frying. Squeeze out the shrimp brain and fry until the oil turns orange. Stir-fry onion, ginger and garlic to give a fragrance, and stir-fry cabbage leaves under high fire. While frying, press the cabbage with a spatula, stir-fry until the cabbage leaves are soft, and add a little salt to taste; Stir-fry the fragrant vegetable leaves evenly.

2. Salted shrimp

Materials: 8 shrimps, 1 red pepper, 1 pepper, 3 cloves of garlic, 5g of starch, 2g of salt and pepper, and proper amount of vegetable oil.

Practice: Cut the shrimp gun and remove the shrimp glands for later use. Sprinkle a thin layer of starch on the shrimp. Heat the pan, pour a little oil, mince garlic, and fry in the oil pan with low fire. When the minced garlic turns golden, remove it immediately. Continue to pour the right amount of oil into the pan where the garlic has been fried. The oil temperature is about 16 degrees. Put the shrimps with thin starch into the pan one by one and fry them until they become discolored. Heat the wok, add salt and pepper to stir fry until fragrant, then add fried garlic and green and red pepper rings, add shrimp, stir fry evenly and serve.

3. Spicy shrimp in a dry pot

Material: 5g of shrimp, garlic, ginger, scallion, pepper, coriander root, cooking wine, soy sauce and sugar

Practice: cut off the shrimp gun and whiskers and keep the shrimp feet; Cut the back of prawns with a knife and pick out the mud intestines; Add a proper amount of olive oil to the pot, add garlic, ginger, scallion, pepper and coriander root and stir-fry until fragrant; Stir-fry the processed prawns until they turn red, and spray a proper amount of cooking wine; Pour in a proper amount of soy sauce to taste; Add some sugar to taste, stir-fry the soup over high heat, and add a little coriander before taking out the pot.