Materials?

Shrimp 14

Some onions

3 tablespoons tomato sauce

Cooking wine 1 spoon

Ginger 2 tablets

Soy sauce 1 spoon

Garlic 5 petals

3 grams of salt

5 grams of rock sugar

A small amount of black pepper

Practice?

Wash the black tiger shrimp and remove the shrimp whiskers and shrimp lines (tip: cut them from the second section of the shrimp tail with scissors and pick out the shrimp lines).

Marinate the cooking wine and black pepper (black pepper can be put or not) for 30 minutes.

Pour oil into the pot, you can put more.

Put in the onion, and pick it out after the onion is fried a little dry.

Put it in black tiger shrimp.

Don't worry about turning over at this time, wait until the back of the shrimp is completely red before turning over.

The process of frying is to keep a medium fire, don't turn over frequently, you can gently press the shrimp head with a spatula, so that the fried oil is more fragrant.

When both sides of the shrimp turn red, take it out and there is still a little oil left in the pot.

Stir-fry minced garlic and Jiang Mo in a pot.

Add tomato sauce and rock sugar, stir-fry a little and add shrimp, otherwise it will dry up easily (don't ask me how I know? )

Then add the light soy sauce and continue to stir-fry with high fire.

Add some boiling water, cover the pot and stew.

Finally, add salt, and put a little onion leaves when collecting juice on high fire.

Set the plate and pour the soup.

You are done (? ˙︶˙? )

This soup is super delicious when dipped in steamed bread and rice.

Tips

Everyone has a different taste. Adjust the ratio of ketchup and sugar according to your own preferences when cooking.