2. Soak the shrimp in five thousandths of soda water (mixed with baking soda) for 20 minutes * This step is very important. Is shrimp elastic and crisp?
3. Rinse the shrimp with clear water, remove it, drain it, and then use a clean cloth to absorb it * This is also the key to shrimp crispness.
4. Put it in a bowl, add egg white, monosodium glutamate, refined salt, starch and baking soda, then add raw oil and mix well, and put it in the refrigerator for 2 to 4 hours to make the shrimp crisp.
Before frying, put a little oil in the marinated shrimp, so that the shrimp will not stick together because of the astringent powder.
6. Blanch the shrimps in hot water, but the time must be short.
7. Mix monosodium glutamate, salt and starch into sauce, put the pot on the fire, add shrimps, pour the sauce, and stir fry a few times. After stirring evenly, the plate can be loaded.