1. Ingredients: 500 grams of prawns, 150 grams of river shrimp, 3 grams of salt, 10 grams of soy sauce, 3 grams of vinegar, half a green onion, 1 piece of ginger, 30 grams of rice wine, 30 grams of sugar, white pepper 3 grams of powder, 2 taels of vegetable oil.

2. Wash the prawns with water several times, then remove the whiskers and legs, then use scissors to cut off the prawn gun in reverse direction against the head. A small opening is also made in the prawn head.

3. Use a small tong to take out the sandbags from the shrimp head. Finally, use scissors to cut the back of the shrimp, pick out the shrimp glands, put them on a plate to dry the surface moisture, and cut the green onion and ginger into thin strips. spare.

4. Pour about 2 taels of vegetable oil into the pot, heat it to 70% heat, put the river shrimp in, turn to medium to low heat and fry slowly for ten minutes. When the shrimp ghee turns red, take out the oil separately and set aside.

5. Put the fried shrimps on greaseproof paper or napkins to absorb the oil. Add a little salt and mix them for snacks. Pour the boiled shrimp oil into the pot and heat it until it is about 70% hot. Turn to medium heat and add it first. Stir-fry the shredded ginger for five seconds.

6. Next, fry the prawns until they turn red on both sides. Turn up the heat and stir-fry the shredded green onions for about 15 seconds to release the aroma.

7. Add rice wine and soy sauce and stir-fry until the aroma is released. Then add some hot water, add a little sugar, salt and pepper and stir-fry evenly. Add a few drops of vinegar to freshen and remove the smell.

8. Cover and simmer over medium heat for two minutes. Finally, use high heat to reduce the juice and take it out of the pan and onto a plate.