2. Remove the head of the prawn, cut the back of the prawn by 2/3 with kitchen scissors, and remove the shrimp line. After washing, put it in a large bowl and marinate the shrimp with onion, ginger, cooking wine, pepper and salt for 30 minutes.

3. After curing, pick the shrimp into another bowl, add a spoonful (about 10g) of dry starch and mix well, without salt, and add it when curing.

4, oil pan, medium-high fire, when the oil is hot, fry the shrimps one by one with chopsticks. During the period, turn the shrimp over with chopsticks, and take out the oil control plate after both sides are golden.

5. Sprinkle with homemade pepper powder (after the pepper is baked in the wok, roll it into powder with a rolling pin), or sprinkle with freshly ground black pepper particles or cumin powder, depending on personal preferences.