1, fresh shrimp, cut off the shrimp whiskers and the shrimp gun, and cut the shrimp back a little, so that the shrimp is easier to taste. By the way, take out the shrimp line inside and remove the internal organs.
2. Put the shrimp in a container, add ginger slices, onion segments and white pepper, add cooking wine to remove the fishy smell, add a little salt, stir well and marinate for about 5 minutes.
3. After the shrimps are marinated for 5 minutes, all the onions and ginger in them are picked out, and then potato starch is added in several times and stirred evenly, so that the shrimps are covered with a layer of starch, and then fried in an oil pan.
4. Pour more oil into the pot, turn to medium heat when the oil temperature in the pot is 50% hot, and put the shrimps in for frying.
5. Stir with chopsticks to make the shrimp mature at the same time. Deep-fry the shrimp until the skin is golden and crisp, and then take it out under oil control.
6, leave a small amount of oil in the pot, put a handful of pepper after the oil is hot, and fry the fragrance in the pepper.
7. Then add onion, ginger, garlic and dried Chili slices and stir-fry until fragrant.
8. Add salt and sugar; Then add the freshly fried shrimp and stir well.
9. Stir fry for half a minute. Turn off the heat when the shrimp is slightly dry.
10. Finally, add a spoonful of chicken essence and some coriander segments and stir well, and the chilli shrimp is ready.