dry roasted prawn

prawns🔸15g ginger🔸20g garlic🔸green
onions 1/2 prawns📝can be replaced with grass prawns🌀Seasoning🔸1 tablespoon spicy bean paste🔸2.5 tablespoons tomato paste🔸1 tablespoon soy sauce🔸1 /4 teaspoon white pepper🔸1 /2 teaspoon sugar🔸 1 tablespoon of fermented fermented rice📝The amount of tomato paste is more than that of spicy bean paste📝Be sure to add sugar if you have spicy bean paste📝Wine fermented fermented rice is a seasoning for the soul and cannot be omitted📝If you like sour taste, you can add some white vinegar or black vinegar🍳Method 1️⃣Cut ginger into mince, mince garlic, Chop green onions, open backs of prawns, remove shrimp lines, cut heads, legs and dry, set aside. 📝Cut the heads, legs and feet of the prawns to prevent them from exploding. 2️⃣ Add a little more oil to the pan, add half the prawns and fry for 30 seconds on each side. Remove and set aside after browning. 3️⃣Leave a little shrimp oil in the pot, add minced ginger and garlic and sauté over high heat until fragrant, then add spicy bean paste and stir-fry until red, then add tomato sauce and stir-fry until red. 4️⃣Add water, soy sauce, white pepper and sugar, bring to a boil over high heat, add the shrimp, cook over medium-high heat for 1-2 minutes, then add the fermented rice wine and stir-fry evenly, then thicken the sauce until it thickens, and finally sprinkle with chopped green onion and it’s done! 📝Sold in Jiuniang Quanlian📖Tips : Jiuniang can also be used to make rice dumplings, sweet-scented osmanthus wine milk tea, coffee and other dishes~~Don’t worry about buying it once and not using it!