Seasoning: oil, salt, soy sauce, pepper, peppercorns, sharp chili peppers, green onions, ginger, garlic, cooking wine, vinegar, broth practices: (1) shrimp clean, remove the head, remove the muddy intestines, cut off the whiskers and feet; (2) the pan with oil, heating until the oil is hot, shrimp into the pot, the oil up to high temperature when the heat is changed to medium heat, frying to the bottom side of the red (or yellow) when the flip, continue to fry on medium heat; (3) another side of the fast red (or yellow), when put a variety of seasonings: salt, soy sauce, pepper, pepper, sharp chili peppers, ginger, garlic, cooking wine, vinegar, add stock, cover and simmer; (4) to the juice is almost dry, add green onions, and change the heat to reduce the sauce, serve. Some people say that this dish is similar to spicy crayfish, from the surface is indeed similar, but the practice is very different from spicy crayfish. First of all, from the ingredients, spicy crawfish looks very rich, chili, pepper, garlic, etc. There is a big plate, lobster also with the head, eating very inconvenient. And braised shrimp balls fried out very clean, in addition to go to the head and tail of the shrimp body, the rest is garlic, a red and white is very eye-catching. The flavor of braised shrimp balls is also very refreshing, unlike spicy crayfish that exciting, go to the head and tail of the lobster body to eat very convenient, do not need to get down and dirty. In addition to the strong garlic flavor, there is also the freshness of the fried itself, feeling very unusual.