Main Ingredients

Shrimp 350g

Sub Ingredients

Mung Bean Starch

3 tablespoons

Seasoning

Salt

1 tablespoon

Scallion

1 section

Ginger

1 piece

Garlic

3 cloves

Rice vinegar

1 tsp

Scented oil

1 tsp

Sugar

2/3 tsp

Jiangmai Wine

2 tbsp

White Pepper

Moderate amount

Water

1/2 tbsp

Fried cooking shrimp section of the practice

1. green onions cut into thin julienne, ginger peeled and cut into thin julienne, garlic sliced spare

2. green onions and ginger julienne, garlic sliced, sesame oil, 1 tablespoon of rice wine, salt, the right amount of white pepper (not too much), sugar, water in a small bowl and mix well to make a bowl of juice spare

3. grass shrimp to remove shells, retaining the tail shells, to remove the abdominal intestinal mucus, washed

p>4. Put the processed shrimp into a container, add a little white pepper, a little salt, about 2/3 tablespoon of rice wine and mix well, marinate for 10 minutes to make it taste

5. Add mung bean starch and scrunch it well

6. Make sure that each shrimp are well coated with starch, so as not to splash oil when frying

7. Pour the oil into a frying pan and boil it until it is 60% hot, about 170 degrees, and then put shrimp segments one by one Into the hot oil

8. Fry until the surface of the golden brown, the outer skin is hard and solid stereotypes after fishing

9. Continue to heat the oil temperature, to be warmed up, the fried shrimp segments at once are poured into the hot oil, for the re-frying of the time of about 10 seconds

10. To shrimp segments of the color a little deeper, and then immediately fish out

11. /p>

12. Pour in the fried shrimp segments

13. Quickly cook the bowl of juice, quickly stir fry 2, this step is best to control the completion of 2-3 seconds, time is long, the fried shrimp will be flaccid, off the paste, the dish even if it fails

14. And then along the side of the pan quickly cook 1 small spoon of rice wine

15. Quickly upside down the frying pan to make vinegar flavor evaporate out, seeping through the vinegar. Make the vinegar flavor evaporate out, penetrate into the shrimp section, out of the pot

Cooking tips

1, this dish is best to use mung bean starch, mung bean starch hanging slurry can make the dish more three-dimensional; on the slurry can be a little thicker, more conducive to the dishes into the outer skin crispy;

2, in general, this kind of over-oiling of the dish will be a re-frying steps (that is, the first ingredients will be deep-fried to the discolored and fixed shape) After fishing, and then raise the oil temperature, from the new fried again, so that the ingredients are more crispy, good taste), if it is too much trouble, you can also change the oil temperature by omitting this step, only fried again can also make the ingredients have the same taste (practice is as follows: large fire under the ingredients, and then changed to a small fire to the ingredients within the boiled, and then changed to a large fire to the ingredients sucked into the oil rushed out, so that the skin is crispy);