2, prawns first wash with water a few times, followed by the whiskers and feet, with scissors reversed against the head to cut off the shrimp gun, the shrimp head also at the same time a small opening.
3, with a small clip from the mouth of the shrimp head out of the sandbags, and finally use scissors to cut the back of the shrimp, pick out the shrimp glands, put on a plate to dry the surface of the water, green onion and ginger cut into thin julienne for spare.
4, the pot pour two two or so vegetable oil, burned seventy percent of the heat into the small river shrimp, turn to medium-low heat and slowly fry for ten minutes, such as shrimp crisp oil red when the oil is separate sheng out of the standby.
5, fried crispy shrimp on oil paper or napkins to absorb the oil, put a little salt and mix it can be a snack, the pot poured simmering shrimp oil, burned to about 70% of the heat to medium heat, first under the ginger stir-fry for five seconds.
6, then under the prawns sautéed red on both sides, open the fire under the shredded green onion sautéed about fifteen seconds or so out of the aroma.
7, put the yellow wine, soy sauce stir-fry aroma, then add some hot water, put sugar, salt and pepper a little stir-fry, a few drops of vinegar to refresh the fishy.
8, medium heat cover and simmer for two minutes, the last big fire to collect the juice can be out of the pot on the plate.