Wash the sediment first. After washing with water several times, I watched the water gradually clear, then I took out my intestines and grabbed the middle fan of the shrimp tail to pull it out. Soak in salt water a few more times. Then cook. The practice is as follows:

1, vegetable oil with a bag of cold pot fish (or hot pot fish) as seasoning, available in supermarkets. Chongqing is more delicious. Add a lot of dried sea peppers (I'm from Sichuan, I eat spicy food, and I especially like to find the feeling of shrimp in a pile of red peppers), a handful of peppers, garlic and ginger slices. Saute incense

2. Shrimp tail. Stir-fry, add onion, a little cooking wine and pepper when frying.

3. Stir fry for ten minutes. When the shrimp turns red, add the onion and green pepper pieces cut into 4cm.

4. stir fry for a while and you can taste it. I felt a little salty, so I added some sugar. That would be great.