1. Wash prawns with shells, cut off whiskers, calves and shrimp guns, and pick out sandbags and shrimp lines with bamboo sticks.
2. Heat the spoon, add the onion oil to heat it, stir-fry the shredded ginger a few times, then add the prawns, and gently press the prawn head with the spoon, so that the prawn brain will shed red oil and turn over constantly. When prawns are golden yellow, cook cooking wine, add broth, salt, monosodium glutamate and sugar to taste, cover the soup when it boils, and simmer 10.
3, the prawns are thoroughly simmered, and the soup in the spoon is controlled into the bowl. Mix the spoon well, pour onion oil on it and turn it over a few times. When the shrimp juice is dry, put the shrimp into the plate. Light the spoon again, skim the floating oil of shrimp soup in the bowl into the spoon, drain the water and pour it on the prawns.