Fried Macrobrachium

Overview

Now (August) is the season for eating Macrobrachium, cheap and good quality!

I bought a live and dancing Macrobrachium early in the morning and washed and cut it cleanly.
Cut the ginger and garlic, heat up the pan, and add the ginger and garlic.
Sauté the shrimps in oil for a few minutes.
When the shrimps are almost cooked, add rice wine and stir-fry again. Add an appropriate amount of salt (because the salty taste is difficult to absorb, so I will add the salt in advance) and continue to stir-fry a few times.
Add water, cover the pot, and simmer over high heat for a few minutes.
Finally, add a little sugar and stir-fry for a few times; then sprinkle with chopped green onions, continue to stir-fry for a few more times, and then remove from the pan ~ Finished