First, the South American white shrimp opens its back to remove the black line, shred the ginger and cut the onion into sections. The garlic head is quickly turned into garlic with the garlic artifact. The garlic is oiled, and after the oil is heated, the minced garlic is put into the oil pan and stirred, and some salt is added to taste. Then put garlic into the back of each shrimp with a spoon and set the plate. Sprinkle shredded ginger and scallion. Cut some onion shreds on the pavement. Boil the water in the steamer, and steam it. Steam for 10 minutes, the shrimp will change color, burn some pepper hot oil, pour it on the steamed shrimp, shake the plate, and the hot oil will melt into the steamed soup of the shrimp.
Another way is to wash the shrimps and drain them. Hot pot cold oil (iron pot), ginger slices in a wok, shrimp, salt (taste early), stir fry. If you braise in soy sauce, you can stir-fry for a while until the shrimp shell becomes discolored and slightly wrinkled; Spray cooking wine at this time. Water, soy sauce (coloring), soy sauce (refreshing), crystal sugar (refreshing and brightening color); Cover the pot, simmer for a few minutes, and then collect the juice over high heat. Sprinkle a handful of chopped green onion, smell it, turn off the fire, and put it out of the pot.