First, first of all, we prepare 400 grams of fresh river shrimp, prepare green onions, cut one into small pieces for later use, and prepare a small piece of ginger for later use. Next, add 50g of cooking wine to the seasoning juice bowl for later use, add appropriate amount of soy sauce for color matching, add 5g of soy sauce to adjust the salty flavor, add a little white vinegar, add a little edible salt, add two tablespoons of white sugar, and then start making. First, let's heat the pot, add a spoonful of oil after the pot is heated, heat the oil to 70%, and then drain the shrimp and fry it for 40 seconds. Remember, students.

Second, fry the shrimps for one minute on medium heat. The purpose of this step is to fry the shrimps until they are cut off. After one minute, take out the shrimps, and then heat the oil in the pot to 220 degrees again. In this process, besides raising the oil temperature, the water in the oil must be dried. After the oil temperature is 220 degrees, re-fry the river shrimp for 40 seconds. The purpose of this step is to fry the river shrimp crisp and fry the shrimp meat until it is tight and shelled. Deep-fried shrimps, then pour them out for later use. Next, we start frying, and then we heat the pot again. After the pot is heated, we add a proper amount of base oil. After the oil temperature is 50% hot, we add the chopped ginger onion, stir-fry the spices, then add the fried river shrimp, then add the prepared juice, pour it in from the side of the pot, and then turn to low heat and stir-fry for one minute.

Third, students remember that this step must be stir-fried with medium and small fire to prevent the sugar in the gelatinized juice from being bitter. After stir-frying for one minute, it can be put out of the pot and put on the plate. A very delicious oil-fried river shrimp is made, and the technical summary begins below. First, it is best to choose fresh river shrimps, and students without river shrimps can also choose other smaller shrimps. Second, the oil of fried shrimps will inevitably smell, so students can fry shrimps several times with less oil. Thirdly, the key point of oil-fried shrimp production is to fry the shrimp twice, the first time for frying, and the second time for frying the shrimp meat until it is separated from the shrimp shell. The oil temperature of the second time must be higher than that of the first time. Fourth, add juice at last. When cooking, you need to stir fry with medium and small fire. The purpose of this step is to make the space inside the shrimp shell full of juice.