Wash the new prawns and cut off the sharp corners and shrimps. I'm too lazy to cut ~ ~

Slice ginger, peel garlic, cut onion and millet. The amount of ginger slices is a little more, about ten or twenty pieces. All the shallots at home are used up, so just make do ~ ~ it doesn't matter ~ cover your face ~ ~ ~

Heat the pan, pour in the right amount of black sesame oil and saute the ginger slices.

Ginger slices are more resistant to frying. Stir-fry until brown and dry, then add garlic cloves and shallots. (Akishi, the god of food in Taiwan Province Province, said that three cups of chicken finally scrambled to eat ginger slices instead of meat. Personally, I think the delicious ginger slices can measure the success of three cups of chicken. The same is true for three cups of shrimp.

Stir-fry the ingredients, then pour in the prawns and stir-fry. After the curl turns red, pour in "three cups" of seasoning. The so-called "three cups" is rice wine+soy sauce+rock sugar, and the dosage ratio is 4:2: 1. For the consumption of 300g shrimp, add 8 tablespoons rice wine +4 tablespoons Jin Lan soy sauce (3 tablespoons soy sauce+1 tablespoon soy sauce can also be substituted) +2 tablespoons rock sugar. Spoons can be measured by the seeds of soup.

Turn the fire down and let the soup dry. When the soup is almost collected, add the nine-story tower and millet spicy, cover the pot and stew. The ninth floor is the soul of three cups of shrimp. Without it, it is like a dish without salt, which is boring and meaningless.

Finally, pour a little black sesame oil and put it on the plate.