1. Sauce Shrimp
Chop shallots, ginger and garlic into powder respectively. Chop the dried peppers for later use. Rinse the shrimps with running water. Heat the oil in the wok to 70% heat over medium heat, add the washed prawns and fry until the color turns red and the whiskers are slightly dry. Remove and drain the oil, and put it in a plate. Pour soy sauce, Shaoxing yellow wine, white sugar, white pepper and dried Chili into a wok, boil, pour it over the fried green shrimp, and sprinkle with minced scallion, ginger and garlic. In another clean wok, heat sesame oil to 80% heat, pour it in a bowl filled with prawns, and saute minced chives, minced ginger and minced garlic before serving.
2. Stir-fry prawns
Wash the shrimp, remove the sand line, take off the lower part for later use, and marinate the shrimp with cooking wine and salt for 5 minutes. Put cooking wine, soy sauce, salt, chicken essence, sugar, vinegar and sesame oil into a bowl and mix them into juice. Put the oil in the pan, and when it is 70% hot, add the shrimp head and fry the red oil. Take out the shrimp head and put in the shrimp. Stir-fry until the shrimp turns red, then add the ginger slices and onion slices and stir-fry together. After frying, pour the mixed juice into the pot and stir-fry for a few times to get out of the pot.
3. Boiled prawns
Put the shrimp, ginger slices, garlic, salt, pepper, aniseed and water into the pot and start cooking until the shrimp turns red. Just set the plate after the pan. I used my own vinegar of Laba garlic. Put some shallots in the pot, and don't cook the shrimp for too long or the meat will get old.