I believe many people will order a plate of fried shrimp first every time they go to a restaurant. Because of its light Q-bomb, it is deeply loved by everyone. But it is not easy to make a fresh fried shrimp. Many people make their own finished products, without the fresh and refreshing taste of restaurants. Because most of them put raw shrimp directly into the pot, they can't make fresh shrimp. As we all know, there are also universities asking about the treatment of shrimp. Next, I will tell you how to deal with shrimp.

Step one, remove the shrimp line. Shrimp line is actually the digestive tract of shrimp, which contains a lot of bacteria. If you put it directly in the pot, it will greatly affect the taste of shrimp.

When cleaning, use scissors to cut the joint between the shrimp intestine and the head, then cut the joint between the shrimp intestine and the tail, and pick out the shrimp intestine line from the center of the shrimp middle back to the shrimp back.

In the process of cleaning, you can cut the larger shrimp along the back of the shrimp with a knife, and then take out the rectum and clean it. This cleaning and cooking is hygienic, and there is no shrimp smell.

The second step is the color treatment of shrimp. Add a spoonful of edible salt and a little edible alkali, and then slightly size with starch and a little egg white. In this way, the fried shrimps will be transparent, fresh and delicious.

Before frying shrimp, in order to ensure its crisp taste, it is best to wrap the shrimp with clean gauze or kitchen paper to make it fully absorb water. This can prevent shrimp from shrinking during frying.

Step 3: cook. Add hot oil to the pot. After heating, pour the shrimp into the oil slick. After discoloration, remove the shrimp and control the oil. But leave a little base oil, add water, adjust the base taste with salt and yellow wine, add starch after boiling, simmer slowly, pour in shrimp, stir fry from the fire, and wait for the sauce to hang evenly.