Shrimp with knife forehead, vermicelli.

Second, the auxiliary materials:

Cooking wine, steamed fish, soy sauce.

Third, seasoning:

Jiang Mo, chopped green onion, sugar, salt and white pepper.

Fourth, practices and steps:

1. Peel the shrimps, remove the shrimp lines, separate the shrimps, and soak the vermicelli in cold water for 30 minutes;

2. Marinate shrimps with proper amount of salt, cooking wine and white pepper;

3. Put the shrimp heads and shells into an oil pan, and slowly bake the red shrimp oil with low fire;

4. Push the shrimp skin to the side of the pot with a spatula to control the oil, add Jiang Mo to turn off the fire, and slowly bake the burnt flavor of ginger with the remaining temperature;

5. Take out the shrimp skin and light it again. When the oil is hot, pour in the shrimp and fry until it changes color. Then pour in vermicelli, add steamed fish sauce, sugar and salt to taste, and sprinkle with chopped green onion when going abroad.