Four pairs of prawns (about 1,000 grams), 75 grams of sugar, 150 grams of chicken broth, vinegar, soy sauce 5 grams each, 0.5 grams of salt, 1 gram of monosodium glutamate, 15 grams of wine, 2 grams of green onions, 1.5 grams of ginger, 500 grams of cooked lard (about 50 grams of consumption).

1, the head of the shrimp sandbags removed, pumped shrimp intestines, stay skin, wash with water. Onion, ginger cut into slices.

2, frying pan with lard, burned on high heat to eighty percent, into the shrimp, fried to five mature fish out. 50 grams of oil left in the frying pan, the next onion, ginger fried flavor,

Then add chicken broth, sugar, vinegar, soy sauce, salt, wine, monosodium glutamate and prawns, with a slight fire (fire leaning) for 5 minutes, take out the prawns (fished out of the green onions, ginger is not used), neatly arranged into the plate, and then pour the original sauce on the prawns that is completed.

Sea shrimp auxiliary ingredients green onions, sugar, salt

1. 500 grams of sea shrimp (small head of the most preferred) washed ''spare

2. diagonally remove the head of the shrimp (shrimp head of the hard shrimp needles must be removed ''to avoid zapping the mouth); shrimp whiskers; shrimp tails; pick the shrimp line; shrimp body segments on the open buckle in two places'' spare

3. pan poured into the oil (compared to the usual dishes '' less), the oil, the oil, the oil, the oil and the oil, the oil, the oil and the oil, the oil and the oil, the oil and the oil. 'less), oil five hot into half of the green onions ''half the amount of sugar'' stir fry for 2 minutes ''Pour in the sea shrimp'' stir fry for 6_8 minutes ''into the remaining green onions'' sugar ''add a moderate amount of salt'' stir fry until red ''pot'' 'delicious shrimp'' can be on the table it

1 shrimp cut whiskers and pick the shrimp threads; green onions, ginger and garlic chopped, standby.

2Shrimp into the pot, high heat oil until the color becomes red, fish out.

3Save some oil for frying the shrimp, then add 3 tablespoons of tomato paste and sauté.

4Pour in the prawns again, pressing lightly on the heads to release the yolk.

5Add 2 tablespoons of cooking wine, 2 tablespoons of soy sauce, sugar and salt.

6 Add a little water, cover and simmer on medium heat for 5 minutes, collect the juice and hook a thin owe, fully pawed out, sprinkle with chopped green onion,

Main ingredient: 750g of fresh prawns.

Mixed ingredients: 15g of cooking wine, 2g of salt, 10g of sugar, 60g of lard, 10g of peppercorn oil, 25g of green garlic, 3g of shredded ginger, 5g of ginger juice and 75g of stock.

Process: knife handling, 2g of light soy sauce, 5g of ginger juice, 75g of soup.

More information: The following is a list of the most popular cooking wine in China. p>Process: knife handling → sautéed prawns → flavored simmering → juice on the plate.

1 cut and match. Wash the prawns, cut the head beard from the eye, cut off the legs, claws and tail, take out the sandbag, sand line, each prawn cut into two sections;

2 cooking. Stir frying spoon on medium heat, put pork oil, pepper oil hot, add ginger and prawns, stir-fry a few times, and then gently press the head of the shrimp with a hand spoon, squeeze out the shrimp brain, and then into the wine, broth, ginger, sugar, salt, monosodium glutamate continue to stir-fry for a few times, cover the lid, move the spoon to a micro-fire simmering;

3 to be shrimp simmering until the shrimp will be cooked through, juice, color red, the stir frying spoon will be moved to a high fire on the collection of juices, into the green garlic, a few turns can be out of the spoon, the green garlic, the green garlic, the green garlic, the green garlic, the green garlic, the green garlic, the green garlic, the green garlic, the green garlic, the green garlic, the green garlic and the green garlic. The sauce can be removed from the spoon and served on a platter.

Main ingredients: 500g of sea shrimp, green onions, ginger, garlic 10 grams each. Rice vinegar, cooking wine, sugar, salt and peanut oil.

1 first shrimp to remove the head of the shrimp whiskers and shrimp tip, with scissors to cut off the shrimp feet, with a knife to the back of the shrimp sliced open to remove the shrimp's mud intestines

2 frying pan heated to add peanut oil, the next green onion, ginger, garlic slices burst incense;

3 shrimp in turn into the pan, sauteed over high heat until the color turns red and gently pressing the shrimp brain with a spatula so that shrimp brain inside the shrimp paste slowly flow out, so that the shrimp paste and oil in the pot will also be fully integrated. The oil is fully integrated, the oil will slowly turn red;

4 will be shrimp on both sides of the frying into a golden brown, you can vinegar, cooking wine, soy sauce, sugar, add which slowly cook, so that the shrimp evenly absorbed flavor and turn over to burn, to be thick adsorbed in the soup shrimp can be discharged from the pot on the plate.