1, blanch the frozen shrimps before frying, because the frozen shrimps are directly fried, and the innermost meat is not easy to be cooked, that is, they are thawed before frying. Shrimp meat is tender and can be used for cooking or making shrimp slides. The shrimps should be marinated for 10 minute, which can remove the fishy smell and keep the shrimps fresh and tender.

2. Thaw and clean the bought frozen shrimp in clear water, then remove the shrimp line with a toothpick, and then clean it for later use. Add appropriate amount of salt, black pepper, onion and ginger cooking wine, starch and egg white to the shrimp, and marinate evenly 15 minutes.

3. Prepare the seasoning: cut the garlic into grains, cut the ginger into pieces, and cut the pepper into sections. Stir-fry Zanthoxylum bungeanum with oil over low heat, then stir-fry pepper, ginger and garlic. Add Pixian bean paste and continue to stir-fry red oil on low heat. Change the fire, pour in the marinated shrimps and stir-fry until the shrimps turn white, and then take out the pan and plate.

4, blanching, is the preliminary processing of raw materials in the boiling water pot heated to half-cooked or fully cooked, take out for further cooking or seasoning. It is an indispensable process in cooking, especially cold salad. It plays a key role in the color, aroma and taste of dishes, especially in color. Blanching water has a wide range of applications, and most vegetables and meat raw materials with fishy smell need to be blanched. Blanching water, also known as water, flying water and drowning water. Northeast China is called "Jin", Henan is called "Shan" and Sichuan is called "Long".