Finely mince four cloves of garlic.

Prepare four slices of ginger.

Cut four green onions into 2 in sections, keeping the stem part and the leafy parts separate.

Cut one onion in half and then cut it into large strips. Separate the layers of onion.

Rinse peeled shrimp under cold water and pat dry.

Marinate the shrimp with a little bit of sugar, salt, some white pepper powder, baking soda, corn starch, and some water. Mix it evenly.

Mix in a touch of sesame oil.

Mix corn starch and cold water together until all the corn starch dissolves.

Add some oil to a hot pan over medium high heat.

When the oil is hot, add a little bit of sugar and some salt to the oil and immediately add the onion strips.

Stir fry the onion for 50 seconds to 1 minute.

Remove the onion from the pan.

Add a little more oil to the pan if needed.

Add the ginger slices and the stem part of the green onion.

Add the shrimp.

Spread the shrimp out and let it pan fry until the bottom is nicely golden.

Turn it over to pan fry the other side.

When both sides are nicely golden, add the minced garlic.

Stir fry the shrimp briefly to evenly mix the minced garlic.

Add a touch of rice wine.

Give the shrimp a few quick tosses to let the alcohol evaporate.

Season with some soy sauce, oyster sauce, and dark soy sauce.

Stir fry the shrimp a little bit more to evenly mix the seasoning.

Add the corn starch and water mixture, stirring the mixture before adding.

Evenly mix the corn starch and water mixture with the shrimp.

When the sauce has thickened up, add the onion and the leafy part of the green onion to the pan.

Add some crushed black pepper and a touch of sesame oil.

Give it a few tosses to mix everything together.