Instruments: river shrimp, 500 grams, minced green onion, 5 grams, small onion, 10 grams, starch, 10 grams, cooking oil, 50 ml, pepper, 5 grams, dried chili pepper, 20 grams, spicy sauce, 5 grams, refined salt, 2 grams.

Cooking steps:

1. Prepare fresh river shrimp to remove the shrimp line, remove the whiskers, and then prepare half of the onion sliced, 5g of minced ginger, 10g of green onions cut into sections.

2. 500g of packed river shrimp into a bowl, add 10g of starch and mix well.

3. Heat oil in a pan, pour in 50ml of cooking oil and fry the shrimp until golden brown on both sides.

4. Heat oil in a separate pan, add 5ml of cooking oil, 5g of mace, 20g of dried chili, pour in the ginger and heat it up.

5. Add 5g of spicy sauce and stir-fry evenly, pour in onion and stir-fry evenly, then pour in shrimp, spring onion, salt 2g and stir-fry evenly.

6. Out of the pan on the plate, ready to eat.