1, braised metapenaeus ensis. Ingredients: 300g of metapenaeus ensis, a little ginger and a little shallots. Seasoning: soy sauce (soy sauce), sugar and salt. Practice: wash the shrimp, cut off the long beard and drain the water, slice the ginger and chop the shallots; Put oil in the pot, heat the hot oil on high fire, saute the ginger, and put the shrimp in; Stir-fry until the shrimp turns red, add sugar, soy sauce (soy sauce) and a little water, then turn to medium heat to collect juice; When the soup is almost dry, add salt, stir well, turn off the heat, and sprinkle with shallots after serving.

2. Steamed metapenaeus ensis. Material: metapenaeus ensis 500g. Chopped green onion, Jiang Mo, minced garlic, salt, cooking wine, soy sauce, sesame oil and coriander. Practice: metapenaeus ensis peeled the shrimps, removed the sand line and washed them. Mix shrimp with cooking wine, salt, chopped green onion and Jiang Mo, and marinate for 20 minutes to taste. Add soy sauce and sesame oil to minced garlic to make sauce for later use. Put metapenaeus ensis kernels into a large plate, steam them in a steamer for 15 minutes, sprinkle with coriander segments before serving, and pour in the sauce.

3, dry pot metapenaeus ensis. Metapenaeus ensis 20, Sichuan bean paste 30g, Zanthoxylum bungeanum 30g, dried chili 1~2, star anise 1 each, one green onion, 4 slices of ginger, 20ml of soy sauce, cooking wine 10ml, and 3~5 parsley. Practice: connect metapenaeus ensis's back joint with the middle joint, and pick out the metapenaeus ensis line with a toothpick; Then use scissors to cut off metapenaeus ensis's beard, and then wash it; Put the washed metapenaeus ensis into a basin and pour 1 spoon of cooking wine and mix well; Cut the onion into sections and the pepper into pieces; Heat the wok and add salad oil (usually the amount of cooking) to heat it; Stir-fry in the metapenaeus ensis fire, and metapenaeus ensis will all turn red, and stir-fry a little and serve out; Add some oil to the pot (usually the amount of cooking), immediately add star anise, pepper and pepper, fry the seasoning with low fire and remove it; Stir-fry bean paste and onion ginger in low heat to get red oil; Stir-fry metapenaeus ensis, then add half a bowl of water, drain the soup completely with strong fire, and stir-fry with coriander.