1, Method 1: Material: 300g shrimp, 2 cups vegetable oil. Wash and drain shrimps, and then use paper towels to absorb water. Add all the marinades and marinate for ten minutes. In a 1 large bowl, mix all the ingredients for making the slurry, then add the shrimps and mix well. Heat the oil in the pan until it smokes slightly, then turn to medium heat, and add the shrimps one by one. Turn it after setting. Fry until both sides are golden and crisp, then filter oil and serve on a plate.

2, practice 2: raw materials: shrimp, cucumber, ginger, onion, sugar, salt, soy sauce, starch. Wash and dice cucumber, peel shrimp, and wash shrimp line for later use. Wash and shred ginger and onion. Put oil in the pan, add shredded ginger and shrimp and stir-fry for a while. Add sugar, onion, diced cucumber, soy sauce, salt and water starch, and take out.

3. Practice 3: Ingredients: 200 grams of shrimp, 50 grams of water bamboo, 50 grams of lotus root, appropriate amount of ginger slices, chopped green onion and raw flour. Wash and drain the shrimps for later use. Cut the water bamboo and lotus root into pieces and blanch them for use. Drained shrimps, add a spoonful of cornmeal and marinate 10 minutes. Put a proper amount of cooking oil in the pot to open the fire. When the pot is hot, add ginger slices to the wok. Stir-fry shrimps quickly, add water bamboo, lotus root, yellow wine and salt until the shrimps are slightly cooked, add monosodium glutamate and chopped green onion and mix well.