Ingredients for garlic shrimp: fresh shrimp, fresh garlic, onion, small red pepper, salt, white sugar, cooking wine, steamed fish, soy sauce and pepper salad oil 1. Garlic is minced, the shrimp is cut from the back, and the shrimp intestines are washed and drained, and a little salt, white sugar, cooking wine and white pepper are added for pickling. 2. Add 75g salad oil to the pot, add half of minced garlic, and simmer with low fire. When the garlic turns light golden yellow and crispy at the entrance, pour it back into the remaining minced garlic bowl with the boiled oil, and then add small red pepper, salt, sugar, cooking wine and pepper and mix well. 3. Arrange the shrimps neatly on a plate, add garlic, steam them for six minutes, take them out, pour steamed fish soy oil on the steamed shrimps, sprinkle chopped green onion and pour hot oil (or garlic oil). Tips 1, when cooking minced garlic, the oil temperature should be well controlled, and it should not be too high. The garlic flavor should be boiled out slowly and the minced garlic should be crisp. 2. Shrimp is easy to slip when it is split. It can be placed on a clean cloth or pressed with a cloth. After being cleaned, make three or four cuts on the belly of the shrimp, so as to prevent the shrimp from bending after steaming. 3. When seasoning garlic, pay attention to the amount of salt. If a proper amount of salt is released during pickling, the amount of salt added in garlic should be properly controlled, otherwise it will be too salty. 4. When steaming, be sure to wait for the water to boil before steaming, so that the ripening time is fast and the freshness of shrimp meat is guaranteed. Wine-scented nine-node shrimp ingredients: nine-node shrimp, home-brewed medicinal liquor, and first-fried olive oil. Practice: 1, wash the shrimp, remove the beard and feet. 2, hot pot hot oil, add prawns. 3. Pour the wine evenly into the pot. 4, cover the lid, simmer in medium and small fire. 5. Turn over after changing color. 6, turn over and fry, open the lid, add some salt, flavor with monosodium glutamate, turn on the fire, and drain the juice in the pot slightly. Sichuan spicy nine-node shrimp 500g fresh nine-node shrimp 2 tablespoons (30g) dried pepper 1 tablespoon (15g) chopped garlic 1 tablespoon (15g) shredded ginger 1 tablespoon (15g) spicy. Celery grains 1 tbsp (15g), rice wine 2 tbsps (30ml), white pepper 1 teaspoon (5g), starch 2 tsps (10g), white sugar 1 tbsps (15g), salt/kloc. Spoon (15ml), 2 tablespoons of Zhenjiang balsamic vinegar (30ml), shallots 1 tablespoon (15g), sesame oil (oily food) 1 teaspoon (5ml), oil 1 bowl (250ml actual consumption 50ml), put away. When the oil in the frying pan is heated to 40% heat by medium heat (you can feel the slight heat when you put the oil pan on the back of your hand), add the marinated nine-section shrimp, stir-fry until the shrimp turns red, and immediately remove and drain the oil. Leave 2 tablespoons (30ml) of base oil in the pot, saute dried Chili, pepper, garlic, shredded ginger and celery, add Haoji Tianfu Sanbao Chili sauce and stir-fry for 3 minutes, and stir-fry the fragrance and red oil. Put the fried shrimp in the pot, stir in soy sauce, salt, white sugar and Zhenjiang balsamic vinegar, and pour a little boiling water along the edge of the pot. Simmer over medium heat for a while. When the soup is thick and the water is basically dry, sprinkle with shallots and pour sesame oil. Tips Nine-section shrimp needs to cut off the whiskers, feet and the tip of the mouth in advance, and cut it off from the back with scissors to remove the black gut. When frying shrimp, you should turn it as little as possible, so as not to stir the shrimp and affect the appearance. Professional chefs generally use the skills of "pushing spoon" and "tipping spoon", which is for this reason. Dry-fried shrimp with nine knots is named because there are deep and shallow horizontal lines on the shrimp body, and there are obvious white patterns with nine knots after cooking. In addition to its beautiful appearance, nine-section shrimp is not small, and its meat is refreshing and elastic, so it is very popular. Ingredients: 2 tbsps pure sesame oil, half a bowl of salt 1 tbsps monosodium glutamate, chicken essence, a little white sugar, 3 tbsps soy sauce, soy sauce (coloring and refreshing), a little nine-section shrimp (12) 1 kg onion and 6 ginger+10/. Cut about 10 slices of ginger for later use. 2. Dry the pan first and pour in nearly 2 tablespoons of pure sesame oil. 3. Add 1-2 tablespoons of vegetable oil for cooking at ordinary times. I use sunflower seed oil. 4. Put the chopped green onion (scallion) and ginger slices into the oil pan and fry, which is more fragrant. 5. Wash the nine-section shrimp and pour it into the pot to stir fry. 6. Prepare seasonings: salt, monosodium glutamate, chicken essence, sugar, soy sauce, soy sauce, and carved wine. Pour into a bowl and stir all the time to blend them. 7. Then, mix the seasoning and pour it into the pot until the prawns are almost submerged. Cover and burn. 8. Until the soup is almost dry and there is a little left, change the fire to a slow fire until the shrimp is slightly burnt. 9. until the shrimp is slightly burnt, you can smell a little burnt, sprinkle with chopped green onion, then turn off the fire and serve. 10. It seems that the appearance is a bit general, so don't bother to sell it, but the taste is definitely worthy of your praise.