1, first of all, the prawns frozen in cold water, deal with the shrimp line and viscera, put a spoonful of salt in the bowl, two spoons of sugar, put two spoons of soy sauce, put a spoonful of vinegar, put a spoonful of white wine.

2, put a spoonful of cornstarch, start a pot of oil, medium heat, oil temperature seventy percent of the heat under the prawns, quickly cover the lid, shaking, stir-fry until slightly burnt, fish out and spare.

3, the pot to stay in the bottom of the oil, the next onion and ginger incense, add the right amount of water and before the sauce, down into the fried prawns, simmer until the soup is thick, out of the pot on the plate, cassoulet prawns can be done.