The steps are as follows:

1. ? Process the prawns, remove the heads and remove the black lines.

2. ? Put the processed prawns into a bowl, add rice wine and sugar and marinate for 20 minutes.

3. While marinating the shrimp, prepare the onion, ginger and garlic.

4. ? Put oil in the pot, heat it up, add onion, ginger and garlic and sauté until fragrant.

5. ? Pour in the marinated shrimp and stir-fry, adding a small amount of red wine halfway through.

6. Add appropriate amount of dark soy sauce to adjust the color, add salt, and continue to stir-fry for a while.

7. ? Take out the pot and put it on the plate.

Let’s learn about the appearance characteristics of the lower shrimp:

The body is light brown, the swimming limbs of the abdomen are bright red, the upper edge of the forehead has 6 to 9 teeth, the lower edge has no teeth, and there is no central groove .

The whip on the first tentacle is shorter than half the length of the head and breastplate. There is a longitudinal ridge on the back of the abdomen starting from the fourth segment, and the first pair of legs has no seat segment spines. The male sex organ is "Y" shaped, the side plates of the female sex organ are C-shaped, and the central plate is tongue-shaped. The lower edge is toothless, and the upper whip of the first tentacle is about 1/2 the length of the cephalothorax. Mature shrimp females are larger than males, with body length ranging from 80 to 150 mm and weight ranging from 5 to 50 grams.

The peak spawning period is from April to August every year, and the survival rate of shrimp caught in the sea is relatively high. It is one of the live shrimps exported by fishermen in the Pearl River Estuary to Hong Kong and Macao. It is distributed in the coastal waters of Guangdong. Since the successful artificial breeding in 1986, cultivation has begun. It is one of the important economic shrimps in the Guangdong sea area.