Take larger sea shrimps, thaw them naturally or with water, and then wash them. You can choose larger sea shrimps, such as Penaeus vannamei and Argentine red shrimp. The picture shows Argentine red shrimp.

Open your back and take out the shrimp line.

Put the dried shrimps in a large bowl, add a little cooking wine and soy sauce (I use Lee Kum Kee's thin salt soy sauce), mix well and marinate for 15 minutes or more.

Chop garlic for later use (according to personal taste, it is recommended to eat more)

Ginger can be shredded or sliced.

Wash and chop onions for later use (according to personal taste)

Put oil in a hot pan and saute shredded ginger and minced garlic.

Put the shrimps one by one into the pot (don't pour the sauce of the marinated shrimps at this time), stir-fry with ginger and garlic for a while, pour the sauce left by the marinated shrimps after the shrimps become discolored and dry, add a little soy sauce for further seasoning, add a proper amount of soy sauce for coloring, continue to stir-fry, and finally add a proper amount of white sugar, stir-fry for a while, sprinkle chopped green onion and stir-fry evenly, and then take out of the pot.

You can take it out of the pot, put it on a plate and eat it on the table.