A quick Kwai shrimp with a quick appetite.


4 green garlic
220g cooked prawn
Appropriate amount of edible oil
1 / 2 tsp table salt
1.5 TSP raw meal
1 tbsp cooking wine
2 tbsp soy sauce
3 tbsp sugar
4 tbsp balsamic vinegar
5 tbsp water


Step 1
Prepare the ingredients

Step 2
Press: 1 part cooking wine, 2 parts soy sauce, 3 parts sugar, 4 parts balsamic vinegar, 5 parts water, mix the sweet and sour juice and set aside

Step 3
Peel the green garlic and wash it. First pat the white part of the garlic loose with the back of the knife, and then cut it into inch sections

Step 4
After the cooked prawn is thawed, rinse it with clean water and control the water content

Step 5
Heat the pan, pour oil, and put prawns in it

Step 6
Stir fry slightly and pour in the prepared sweet and sour juice

Step 7
After boiling, cover and turn to low heat for a while

Step 8
When the brine is about to dry, add green garlic to improve the color and aroma

Step 9
Stir fry over high fire and sprinkle some salt for seasoning (PS: coup 1: remember to add some salt if you want to be sweet. As the saying goes: sugar without salt is not sweet when killed)

Step 10
Then thicken the shrimps (PS: thicken them to make the shrimps full, mellow and strong in taste)

Step 11
Finally, pour a few drops of cooked oil on it and turn off the fire to get out of the pot (PS: drop a little cooked oil to make the finished product more bright and attractive)