1. Soak the shrimps in clear water, rinse them, then take them out and spread them in a cool and ventilated place to drain the water.

2. Absorb the water on the shrimp surface with a clean cloth.

3. After the shrimps are fully mixed with salt, cooking wine, monosodium glutamate, starch, egg white and a little baking soda, add a tablespoon of raw salad oil and mix well. Cover with plastic wrap and put it in the refrigerator for 2-4 hours until it expands.

4. Pour salad oil into the pot. When it is 60% hot, add the swollen shrimps and slide them quickly until the shrimps change color and drain the oil.

5. Use broth (if not, add water), add a little salt and starch and mix well to make a sauce. Pour the oil out of the pan, stir the fire, pour the shrimps that slip out of the oil, pour the seasoning sauce, stir well, and take out the pan.

Cooking tips

1, the oil from the shrimp can be used for cooking in two or three days.

2. Don't put too much egg white, otherwise the surface of shrimp will not be so clean. I used about one third of the egg white here.

If the raw material is fresh shrimp, there is no need to put cooking wine.

4, the amount of baking soda should be controlled, one hand is enough, don't put too much, otherwise it will affect the taste of the finished product.