Cut onion, ginger and garlic into sections for later use. Chop the dried peppers for later use. Wash shrimps with running water. Heat the oil in the frying pan to 70% heat, add the washed shrimp and fry until the color turns red and the claws are slightly dry. Pick up the grease and put it on the plate. Pour soy sauce, prairie liqueur, sugar, black pepper and dried pepper into a wok, boil it, pour it on the fried shrimp, and sprinkle with chopped green onion, ginger foam and garlic paste. In another clean frying pan, heat sesame oil to 80% heat, pour it into a bowl filled with shrimps, add chopped green onion, ginger foam and garlic and stir fry. Serve.

Fried prawns

Wash the shrimp, remove the sand line and take off the lower part for later use. Marinate shrimp with rice wine and salt for 5 minutes. Put rice wine, soy sauce, salt, monosodium glutamate, sugar, vinegar and sesame oil into a bowl and beat into juice. Put oil in the pot. When it's 70% hot, put some shrimp brain and fry it in Chili oil. Take out the shrimp brain and put it in the shrimp. Stir-fry the shrimp until it turns red, then add the ginger slices and shallots and stir-fry. After frying, pour the mixed juice into the pot, stir fry twice and take it out.

3. Boil prawns.

Put the shrimp in the pot, add ginger, garlic, salt, pepper, star anise and water, and just start cooking. It will be fine when the shrimp turns red. Take out the pot and put it on the plate. My own vinegar is soaked in Laba garlic. You can put some onions in the pot. And shrimp don't have to be cooked for too long, otherwise it will turn into meat.

Cut off the beard and feet with shrimp scissors.

Cut a knife on the back of the shrimp (it's easier to eat)

Absorb water with kitchen paper.

Chop garlic and ginger separately.

Put a little more oil in the pot, add all the ginger and half the garlic, and stir-fry until fragrant.

Pour in shrimp and stir-fry over medium-low heat.

Stir-fry until the shrimp changes color and the shell becomes brittle, then pour in sugar.

Pour in soy sauce and stir well (you can also pour a few drops of wine if you like the aroma of wine)

Pour the remaining half of the garlic into the pot, stir it a few times, and then take it out.

Shrimp, onion, ginger, garlic, soy sauce, sugar, salt, pepper, cooking wine, pepper.

Method step

1. Wash the fresh shrimp, remove the shrimp line and squeeze out the water;

2. Put the oil in the pan, heat it to 175℃, fry the shrimp for 1 min, then take it out and put it on oil-absorbing paper to absorb the oil;

3. Heat oil in a wok, pour in ginger and garlic, then pour in fried shrimps and stir well;

4. Then pour in soy sauce, sugar, salt and pepper, stir well, add pepper and stir well, add chopped green onion and cooking wine and stir well.

skill

Drain the water when frying shrimp to prevent oil from overflowing.

How to make shrimp delicious: braised shrimp in oil

How to make shrimp delicious?

Food preparation

Shrimp 1 kg, shrimp100g, salt 3g, onion ginger, soy sauce10g, vinegar 3g, sugar 30g, white pepper 3g and a little vegetable oil.

Method step

1. Clean prawns, cut off foot cannons, and take out sandbags and shrimp lines. Wash and drain, and wash and drain shrimps;

2. Pour 100g oil into the pot, heat it, then add the shrimp, fry it slowly with low fire until the shrimp oil turns red, and eat it as a snack, and filter out the shrimp oil for later use;

3. In a wok, add shrimp oil and heat it to 70%, then stir-fry shredded ginger for a few seconds over medium heat;

4. Then add prawns and stir-fry until they turn red, turn to high heat, add shredded onion and stir-fry until fragrant, then add yellow wine and soy sauce and stir-fry until fragrant;

5. Then add a proper amount of hot water, add sugar, salt and pepper, stir well, and add a little vinegar to refresh;

6. Finally, cover the lid and simmer for two minutes on medium heat, then collect the juice.

How to make shrimp delicious: Kung Pao shrimp balls