Put the shrimp in a pot, add 2 teaspoons of salt, 1/4 teaspoons of baking soda (I don't like to add a lot of baking soda because it will taste), add a proper amount of water, and add the water to almost no shrimp. Stir gently clockwise! ! This is to wash away the sediment in the sand tendon and some fishy smell on the shrimp. I don't pick sand ribs when frying shrimps, because it will affect the integrity of shrimps. At this time, there will be many bubbles in the water for washing shrimp. I don't know if it's because of the baking soda. Wash the washed shrimp with clear water and drain. This step can be repeated many times, so that the sediment in the shrimp ribs will be less and less, but at the same time the taste of the shrimp itself will be washed away. I usually only do it once.

The next step is curing. Add 2/3 teaspoons of salt, 1/3 teaspoons of sugar and 1/2 egg whites to the washed shrimp (the whole egg whites were accidentally dropped, so the salted shrimp was a little wet, but it was not a big problem), and stir clockwise as when washing.

Marinate the shrimps, then soak them in oil, and add a lot of oil to the pot. When the oil is hot (the oil temperature is lower than that of fried shrimps, but higher than that of fish fillets), put down a handful of shrimps, slice them, take them out after discoloration, and then put another handful of shrimps, so that you can know repeatedly that all shrimps have been soaked in oil.

The last step is to thicken the shrimp meat to make it look shiny.

Add oil to a clean pot, heat it, pour in shrimps, stir fry a little, pour in the thin clams, stir fry and serve.