The materials that need to be prepared in advance are: metapenaeus ensis 7-8 Liang, 2-3 onions, ginger 1 piece, appropriate amount of cooking wine, salt as needed, monosodium glutamate as needed, salad oil as needed, light soy sauce as well as light soy sauce as needed.

1, prepare fresh metapenaeus ensis, onion, ginger and other ingredients. Cut off the head tentacles of shrimp with scissors and drain.

2. Heat the pan, add salad oil (a little more than usual), and when the oil temperature is warm (it just starts to smoke), add ginger and shallots and stir-fry for fragrance.

3. Stir fry in metapenaeus ensis.

4. When the shrimp body bends and turns red, add soy sauce (a few drops, mainly for coloring), soy sauce and stir-fry after cooking wine. After 15 seconds, add boiling water (even slightly higher than the shrimp noodles), cover the lid and cook over high fire.

5. When the soup has been obviously dried up (visible to the naked eye), sprinkle some chopped green onion, salt and monosodium glutamate (the taste is salty and self-regulating), and put it on the plate. Braised metapenaeus ensis with attractive color and suitable salty fragrance is out of the pot.