Ingredients: metapenaeus ensis 500g, 2 slices of ginger, 2 cloves of garlic, 2 onions, half teaspoon of salt, half teaspoon of sugar, soy sauce 1 spoon, oyster sauce 1 spoon, sweet potato starch 1 teaspoon, cooking wine 1 spoon, and peanut oil.

1, metapenaeus ensis's treatment: insert a toothpick into the shrimp back, gently pick out the shrimp line, and then open the back for metapenaeus ensis (the depth of opening the back is half), cut off the shrimp head with scissors, and pick out the shrimp stomach.

2. Bowl juice preparation: Add half teaspoon of salt, half teaspoon of sugar, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, one teaspoon of sweet potato starch and three tablespoons of clear water, and mix well.

3. Treatment of ingredients: 2 pieces of ginger and 2 cloves of garlic are minced, and the scallion and scallion are minced separately. Drain the water in metapenaeus ensis for later use.

4. metapenaeus ensis's frying method: turn on a big fire, pour peanut oil into the pot, meditate for 5 seconds, then pour in metapenaeus ensis, immediately pour in minced ginger and garlic and scallion, and stir fry for 8 seconds. Pour in the bowl of juice, stir-fry in metapenaeus ensis for a dozen times (about 10~ 15 seconds), collect the soup and hang it evenly, then sprinkle with chopped green onion.

5, turn off the fire, start the pot and put it on the plate. After the shrimp on the back is fried, it looks fuller and more delicious.