1, cut and match. Wash prawns, cut off hair, legs, claws and tails from eyes, take out sandbags and sand lines, and cut each prawn in half;

2. Cooking. Put a frying spoon on medium fire, add lard and pepper oil, heat, add shredded ginger and prawns, stir-fry for a few times, then gently press the prawn head with a hand spoon, squeeze out the prawn brain, add cooking wine, broth, ginger juice, sugar, refined salt and monosodium glutamate, stir-fry for a few times, cover, and move the spoon to low heat for stewing;

3. When the shrimps are cooked until the juice is thick and red, move the frying spoon to Wanghuo to collect the juice, add the green garlic, turn it over a few times, remove the spoon and put it on the plate.

Braised prawns in oil is a Shandong dish. The main ingredient is Tomb-Sweeping Day Qianbohai Bay prawn, and the unique oil stewing process of Shandong cuisine is adopted. This is a famous dish with a long history. Fresh, sweet and salty flavors complement each other and have endless aftertaste. The popular braised prawns in recent years originated from hubei cuisine, Qianjiang, Hubei. It is made of freshwater crayfish (commonly known as crayfish), which is different from braised prawns in Shandong cuisine.