Prepare soft-fried shrimp food in advance: lobster 400g, shallots, two rice wine, black pepper, salt, 2 raw eggs, corn starch and vegetable oil.
Step 1: Remove the shrimp line and shell of 400g lobster, clean it, put it in a plate, add a proper amount of Dongru, a tablespoon of rice wine and a small amount of salt, grind a little black pepper, grab it well, and pickle it 10min.
In the second step, using this time, two poached eggs are put into a bowl with appropriate amount of corn starch and a small amount of salt, and mixed into a uniform yolk liquid. Appropriate amount of corn starch should be put in the production, and the starch paste should not be too thick, so the fried shrimps have soft skin and are not easy to be solid.
The third step is to put the pickled shrimps into the starch paste, so that the shrimps can be fully sized. To maintain Chinese fire frying, there is no need to have a big fire here. If the fire is too big, it will easily fry the skin and the inside is not cooked. There will be a lot of starch paste left here, but if you want to use an egg, the starch paste will be particularly small, and the sizing will be very uneven.
The fourth step is to put a proper amount of vegetable oil in the wok, add shrimps after it is heated to 60%, and keep frying with Chinese fire. The fire here is not too big, and it is easy to fry the skin and the inside is not cooked. But if you want to use an egg, the starch paste will be particularly small, and the sizing will be very uneven.
It takes about 40 seconds to fry, and the fried shrimp oil is still very clean. There is no problem in cooking after careful consideration. Fried shrimps are very beautiful in color, so you can filter the oil on paper in the kitchen. Soon the shrimps from the pot are still crisp, and after drying for three or several minutes, the skin is soft, tender and refreshing, and tastes the best.