2. Wash prawns, cut off eye hair, legs, claws and tails, take out sandbags and sand lines, and cut each prawn into two parts.
3. Put the frying spoon on medium fire, add lard and pepper oil, heat, add shredded ginger and prawns, stir-fry for a few times, then gently press the prawn head with the spoon to squeeze out the prawn brain, then add cooking wine, broth, ginger juice, sugar, refined salt and monosodium glutamate, stir-fry for a few times, cover and move the spoon to low heat for stewing.
4. When the shrimps are cooked until the juice is thick and red, move the frying spoon to Wanghuo to collect the juice, add the green garlic, turn it over a few times, remove the spoon and put it on the plate.