1 After the shrimp is bought, clean it with clear water, then cut off the shrimp gun and shrimp whiskers, then pour some cooking wine and sprinkle some salt, and marinate for a while. Metapenaeus ensis can pick the shrimp paste off his back with a toothpick, open his back with a knife, or remove it from the tail of the shrimp.
2. At the same time, wash the onion, ginger and garlic at the fastest speed, cut them and put them on the chopping board for later use. If you like people who eat garlic, you can have more garlic, and it will burst into fragrance later.
Pick up the shrimp and put it in a dish or basin. Cut two slices of ginger and put a spoonful of wine and a little salt to kill the bacteria for two minutes. At the same time, boil hot water.
3. After the water boils, pour the shrimp and ginger slices into the pot together, stir them with chopsticks, and immediately pick them up with a fishing sieve. Don't blanch them for too long, otherwise they will be fried for a while, and the shrimp meat will not be tender and tasteless.
4. Rinse them with cold water immediately after picking them up, then put them in a basin, add wine, sugar, fermented milk, a little salt and chicken essence. Then slowly stir them with your hands, grab them while stirring, and wait for the cooking wine juice to easily penetrate into the shrimp meat, so that it will be easy to taste when fried for a while.
5, stir well and put aside, light a wok (harvest), stir the red wok on high fire, dry the wok, add peanut oil, add ginger, onion and garlic, then pour the marinated shrimp in, turn the heat up and stir fry, then the fragrance will continue to spread everywhere, continue to stir fry, within three minutes, immediately add chopped green onion and coriander.