1, shrimp clean, with scissors in the back of the shrimp from head to tail, pick out the shrimp line. Clean, dry water standby.

2. 2 tablespoons (30 milliliters) of soy sauce, 1/2 teaspoon (2 grams) of black pepper, 1/2 teaspoon (2 milliliters) of cooking wine, 2 tablespoons (30 milliliters) of water, 1 teaspoon (5 grams) of sugar, 1/2 teaspoon (2 grams) of cornstarch to make a braising sauce, and set aside

3. 2 tablespoons (30 milliliters) of soy sauce, 1/2 teaspoon (2 grams) of black pepper, 1/2 teaspoon (2 milliliters) of cooking wine, 2 tablespoons (2 milliliters) of water, 2 teaspoons (2 milliliters) of cooking wine. 2 ml), 2 tablespoons (30 ml) water, 1 teaspoon (5 grams) sugar, 1/2 teaspoon (2 grams) cornstarch to make a braising sauce, and set aside

4. Stir-fry over high heat to reduce the juices, then add salt to taste. Add garlic cloves, chili oil, stir-fry evenly and then turn off the fire

The secret of braised shrimp flavor: (shrimp pick shrimp body green shiny, shrimp shell hard, so that the fresher.)

1, remove the shrimp line can both maintain the flavor, but also make the shrimp better flavor.

2, the braising sauce needs to be adjusted in advance.

3, and finally into the garlic with a little chili oil. Both can enhance the flavor, but not too spicy.