1, about 1,000 grams of marsh shrimp, 75 grams of sugar, 150 grams of chicken broth, vinegar, soy sauce 5 grams, 0.5 grams of salt, 1 gram of monosodium glutamate (MSG), 15 grams of wine, 2 grams of green onions, 1.5 grams of ginger, 500 grams of cooked lard (about 50 grams).

2, the head of the marsh shrimp sandbags removed, pumped shrimp intestines, stay skin, wash with water. Onion, ginger cut into slices.

3, put lard in the frying pan, burned on high heat to eighty percent, into the marsh shrimp, fried to five mature fish out. 50 grams of oil left in the frying pan, the next onion, ginger fried flavor, and then into the chicken broth, sugar, vinegar, soy sauce, salt, wine, monosodium glutamate and marsh shrimp, with a slight fire (fire leaning) for 5 minutes, take out the marsh shrimp (fished out of the green onions, ginger is not used), neatly arranged into the plate, and then pour the original juice in the marsh shrimp on that is complete.