Tools/materials: vegetable oil, crayfish bottom material, chives, ginger, garlic, sugar, spicy peel, pepper granules 10.

1, wash the shrimp, cut off the whiskers, and pick out the shrimp line from the second section with a toothpick. There is a lump of black stuff in the shrimp head, which must be removed because it is dirty. The yellow one in it means that the shrimp oil must be left, and the shrimp oil is very fragrant; Some people like to eat and some people don't, but they can be burned together, which will be more fragrant. Then wash it and drain it for later use.

2, hot pot cool oil, burn the oil to 80% heat, you can add more oil, add shrimp, fry until the shrimp shell turns red and take it out. It is best to fry the shrimp shell crisply, and fry it quickly on high fire, so it tastes particularly crisp.

3, hot pot cool oil, oil burned to 70% heat, onion, ginger, garlic, spicy skin, pepper granules stir-fry to give a fragrance.

4, add crayfish bottom material, stir fry spicy taste to give red oil.

5, put the shrimp, add water, add white wine or beer and stir fry evenly. Adding these is a good way to fry the shrimp.

6. Add minced garlic and stir-fry the garlic taste. Turn off the fire.

7, add fragrant onions and stir fry evenly.