The practice of salted shrimp
1. Wash the shrimp first and drain the water. Marinate with cooking wine and salt 10 minutes (I don't think it is necessary for people who are not interested in fishy smell, such as myself, but my mother always says that aquatic meat should be marinated to remove fishy smell, which has become a habit)
Prepare materials during pickling.
Chop garlic and put it in water. It tastes good.
Diced carrots (originally I thought it was diced green peppers, so the overall color would look better, but I found that there were no carrots at home, only carrots. I found myself so stupid when I made it.
2. Sieve out the powder with a sieve and wrap it evenly.
3. Sieve off the excess raw flour with a fine sieve.
4, put enough oil in the pot, you can first put a shrimp in to try the temperature, the shrimp is bubbling, just pour all the shrimp in.
5. Take it out after it turns red, and the remaining oil can be used after filtering.
6. Wash and dry the pot, put a little oil, add diced carrots, cook a little, stir-fry the shrimps, and stir-fry the minced garlic evenly (if you put the minced garlic first, there will be water in it, which will fry in the pot and may still hurt).
7, don't fry for too long, just stir evenly, take the pot, put salt and pepper, stir evenly, and plate.