Braised Prawns with Heads

Trim off the prawn legs and feelers.

Slice the ginger into thin strips and fry in oil until fragrant.

Add the prawns and stir-fry, then pour in an appropriate amount of cooking wine.

Stir-fry until the shells are slightly charred.

Add light soy sauce, dark soy sauce, and sugar to taste. Stir-fry until the flavors are absorbed and the sauce is reduced, then turn off the heat.

Plate the prawns, sprinkle with chopped scallions, and it’s done!