Half a catty of shrimp, minced garlic, Jiang Mo and minced red pepper, each 1 teaspoon.

Seasoning:

1 teaspoon salt, 2/8 teaspoons pepper, 2 teaspoons cornflour.

Exercise:

1. After cleaning the shrimp, remove the shrimp intestines, cut off the shrimp gun, drain the water, sprinkle with 0.5 teaspoon of salt, 1/8 teaspoon of pepper and 2 teaspoons of cornflour, mix well and marinate for 3 minutes.

2. Boil the empty pot until it is six minutes hot (that is, you can feel the hot air when you put your hand on the pot), then put the oil. When it is 60% hot (smoke begins), put the shrimps in the oil one by one and fry them until they are crisp and hard, about 2 minutes. Heat the hot oil with high fire and fry it again. In order to make the shrimp shell more brittle, this speed is very fast, and it can be fished out in about 20 seconds.

3. Leave the bottom oil in the pot, stir-fry the minced garlic, chopped green onion and red pepper, and pour in the shrimps. At the same time, mix the remaining salt and pepper with your left hand, sprinkle it into the pot from a height and stir-fry it with your right hand. Sprinkle quickly and serve. (For details of salt and pepper, please refer to the old post Salt and Pepper Fish)