Prawns 8

Ginger

Garlic

Scallions

Sugar

Ketchup (or tomato)

Soy sauce

Sauce

Spicy wine

Salt

Practice

Fresh prawns, cut off the whiskers, claws, mouth, in order to neatly and beautifully, entry Convenient

Cut from the back, to the end of the tail, pick off the black line. The cuts should not be centered, a little off to avoid destroying the black line

Clean, control the water and standby. Cut the ginger and garlic finely (about 1:3), and slice the scallions

Pour more oil into a wok, and heat to about 6 or 7 degrees, then add the prawns and quickly turn them over, turning them red and crisping them up before pulling them out

Leave a little oil in the wok and stir-fry the ginger and garlic, and then, over medium heat, add the ketchup (about 3 tbsp.), or peeled and chopped tomatoes (about 3 tsp.) and stir-fry them until they release their red color

Put the prawns into the pan, and then add a little wine, light soy sauce (about 2 tbsp.), and some soy sauce (about 3 tsp.). Cook the prawns along the side of the pan with a little cooking wine and soy sauce (not dark soy sauce), sprinkle in about 3 tbsp sugar, press the prawns' brains gently with a frying spoon to squeeze out the red juice, stir-fry over high heat, pour in about half a bowl of lukewarm water, bring to a boil over high heat, and then smother with a low-flame lid

After about 1 or 2 minutes, open the lid and pour in the green onion, season with salt, and then reduce the sauce over high heat, for about 20 seconds, to see that the sauce is tightened up, bright and deep in color.