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Sugar-Fried Shrimp

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Half a pound of small headless shell-on shrimp, (small shrimp absorb flavor better), dark soy sauce (for color, and it is not salty), a few cloves of garlic minced, a small amount of ginger, sugar. 1. Heat the oil over high heat to 90-100% hot, then toss the shrimp into the wok; some shrimp will turn red immediately, stir-fry for about 10 seconds, until all the shrimp that can turn red have turned red. 2. Pour in about 2 large spoonfuls of soy sauce, add 1 small spoonful of sugar. Stir-fry for 5 to 10 seconds. 3. Add the minced ginger and minced garlic, and once the garlic aroma comes out, remove from the wok. To judge whether the shrimp are cooked, they should be medium firm

Half a pound of small headless shell-on shrimp, (small shrimp absorb flavor better), dark soy sauce (for color, and it is not salty), a few cloves of garlic minced, a small amount of ginger, sugar.

1. Heat the oil over high heat to 90-100% hot, then toss the shrimp into the wok; some shrimp will turn red immediately, stir-fry for about 10 seconds, until all the shrimp that can turn red have turned red.

2. Pour in about 2 large spoonfuls of soy sauce, add 1 small spoonful of sugar. Stir-fry for 5 to 10 seconds.

3. Add the minced ginger and minced garlic, and once the garlic aroma comes out, remove from the wok. To judge whether the shrimp are cooked, medium firm is just right, and the shrimp must not be overcooked. No salt is added to this entire dish.

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