Anchovy shrimp can be made into braised anchovy shrimp, spicy stir-fried anchovy shrimp, anchovy shrimp balls, etc. 1. Braised anchovy shrimp: appropriate amount of shrimp, appropriate amount of salt, 3 grams of pepper, 5 grams of light soy sauce, 5 grams of ginger, 5 grams of garlic, 8 grams of dried chili pepper, and 10 grams of cornstarch. Peel the shrimps, pick out the shrimp threads, wash and dry them. Put the shrimps in a bowl, add white pepper, salt, cornstarch, and oil and stir. After the oil pan is hot, turn to low heat, add ginger, garlic, and chili and stir-fry until fragrant. Pour in the shrimp and stir-fry over medium heat for three minutes.

1. Braised anchovy shrimp: appropriate amount of prawns, appropriate amount of salt, 3 grams of white pepper, 5 grams of light soy sauce, 5 grams of ginger, 5 grams of garlic, and 8 grams of dried chili peppers , 10 grams of cornstarch.

Peel the prawns, remove their heads and backs, pick out the shrimp threads, wash and dry them.

Put the shrimps in a bowl, add white pepper, salt, cornstarch, and oil and stir evenly.

After the oil pan is hot, turn to low heat, add ginger, garlic, and dried chili pepper and stir-fry until fragrant.

Pour in the shrimp and stir-fry slowly over medium heat for three minutes.

2. Spicy fried anchovy shrimp: appropriate amount of fresh shrimp, appropriate amount of green onion, appropriate amount of light soy sauce.

Peel the shrimps and leave the tails, open the backs and remove the shrimp lines.

In a hot pan and cold oil, sauté the shallots, ginger and minced garlic.

Add millet pepper and stir-fry until fragrant, add shrimp and stir-fry until it changes color.

Pour in cooking wine and light soy sauce and stir-fry evenly. Add a little sugar to enhance the flavor. Add green onions before serving.

3. Anchovy shrimp balls: 700 grams of bamboo shrimp, 80 grams of bread crumbs, 80 grams of starch, 70 grams of eggs, 10 grams of salt, and 30 grams of cooking wine.

Peel the shrimp heads and skin, cut the back and front of the shrimp to remove the intestines.

Marinate with a little salt and cooking wine for 20 minutes to remove the fishy smell and taste.

Wrap in starch, chicken leg liquid, and bread crumbs in sequence. The order cannot be changed. Wrap well and prepare for frying.

Fry over medium heat until golden brown, then take it out.

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