1, the prawns with shells washed, cut off the shrimp whiskers and calves, shrimp gun, with a bamboo skewer to pick off the sandbags and shrimp thread.
2, soup ladle on the fire, into the onion oil is hot, under the ginger stir-fry a few times, and then into the prawns, with a hand spoon gently press the head of the shrimp, so that the shrimp brain out into the red oil, and constantly upside down, to be shrimp was golden red, cooking wine, add stock, salt, monosodium glutamate, sugar seasoning, soup boiled with a lid, move to a small fire simmering for 10 minutes.
3, prawns simmering through, the soup in the spoon into the bowl. Spoon back to the fire, dripping with green onion oil upside down a few times, see shrimp juice dry, prawns out of the spoon yards in the plate. Spoon and then on the fire, the bowl of shrimp soup floating oil skimmed into the spoon, collect dry water poured on the prawns that is completed.