1. First cut the ginger into powder, cut off the whiskers and feet of the shrimp, and suck the water dry.

2. Heat the oil pan, the oil temperature is about 200 degrees, pour in the river shrimp, and then remove it for ten seconds.

3. Reheat the oil pan and fry the shrimp for 5 seconds to make the shell brittle.

4. Add a little water to the pot, pour in seafood sauce, soy sauce, Jiang Mo and more sugar, stir well, and cook until the sugar melts and the sauce bubbles in the pot.

5. Pour in the shrimp, stir fry immediately, and wrap the sauce on the shrimp.

6. When you are out of the pot, you can pour a little sesame oil to make it more fragrant, or you can sprinkle some chopped green onion to decorate it.