Peel the shrimp skin as completely as possible, and control the water for later use. Cut the shrimp back, take out the shrimp line, put it in a pot and marinate it with cooking wine, salt and pepper, then add a little starch to scratch the skin and control the water for later use. Cut the shrimp back, take out the shrimp line, put it in a pot, marinate it with cooking wine, salt and pepper, and then put a little starch to catch it evenly. When the oil in the pot is 60% hot, put the shrimps one by one into the pot, shape them, take them out of the pot, leave a little oil, fry the shrimp shells into red oil, take them out, pour rice vinegar and sugar according to personal taste, add a little water and salt, and cook until they are thick. Pour the shrimp into the pot and stir it a few times.