Method

1. Cut off the shrimp whiskers first and wash them

2. Put soy sauce and cooking wine in the shrimp, and marinate half of it with a little salt. After an hour, put platinum-absorbing paper on the iron plate and put two spoons of oil on the surface, spread it evenly to avoid sticking to the pan, and place the marinated shrimps one by one.

3. Chop the garlic into fine pieces, add a little salt and a little light soy sauce, stir evenly, and set aside. It would be better if you have a garlic machine at home

River shrimp or Both prawns can be used. Wash them clean. Pour an appropriate amount of cooking wine into a basin. Add ginger and marinate for half an hour to an hour.

2. Peel a whole garlic and chop it into minced garlic and put it in a bowl. 3 Chop slices of ginger into puree and put it into a bowl. Pour light soy sauce into the bowl until it covers the minced garlic. Pour in a small spoonful of oyster sauce, two tablespoons of sugar, less than the amount of chicken essence and stir well.

1. Wash the shrimps Clean, remove beards and claws, add cooking wine, ginger slices, and a small amount of salt and marinate for 20 minutes

2. Boil two small handfuls of vermicelli noodles in boiling water for 3 minutes, remove from cold water and drain well for later use

3. Chop an appropriate amount of minced garlic, and mix with sesame oil and salt

4. Tear a few large ox cabbage leaves by hand, wash them, drain and set aside

5. Pour cooking oil (a little more) into the pan, heat it up and put in the beef cabbage leaves, then put the vermicelli on the leaves, and put the shrimp on top

6. Spread on the shrimp Add the minced garlic and black bean sauce, cover the pot and bake over high heat

7. In another iron pot, heat the oil, then add some Laoganma sauce and dried chili and stir-fry until the aroma comes out. Pour the hot oil onto the shrimp

8. After the shell of the shrimp turns red for 5 minutes, it is ready to serve