Ingredients: 500g of sea shrimp, 25g of coriander, 0/5g of salt/kloc-,25g of pepper, 50g of peanut oil and 2g of spiced powder.

Wash the fresh shrimps with clear water, cut them into whiskers and guns, and take them out to dry; Heat a wok with medium fire, add 15g salt, stir-fry until it is hot and noisy, take out the wok, pour 2g spiced powder, and mix well to obtain Huai salt; Pepper is cut into rice grains; Heat a wok with high fire, add peanut oil, heat it to 50%, soak the shrimp in oil until it is 80% ripe, and pour the oil into the filter screen to drain the oil; When the wok is tempered, add the shrimps soaked in oil and stir-fry for a while, add the salt and pepper grains, stir-fry until cooked, and put them on a plate and pile them into a mountain shape; Surrounded by coriander.

2. Exercise 2

Ingredients: fresh shrimp 1 kg, a lot of coarse salt, pepper, onion, red, dry and spicy.

Wash shrimps and remove tendons; Heat the oil in the pot to 70% heat, pour in shrimps and fry for 2 minutes; (Pay attention to control the heat. If you fry too much shrimp, it will get old and lose its fresh and tender taste. ) take out the dry oil for standby; Pour the raw salt into the pot, heat until the salt particles are hot, and shake/turn the pot with a shovel; After the salt particles become hot, add pepper and continue to shake to mix evenly; Heating until the salt particles begin to turn yellowish brown, and the pepper emits fragrance; Pour pepper and salt into shrimps, mix and stir-fry a few times, so that each shrimp is evenly coated with pepper and salt particles; Then add scallion and chopped dried pepper and stir evenly; Turn off the fire, cover it and stew the shrimp with salt and pepper for 5-8 minutes.

3. Exercise 3

Ingredients: shrimp, salt and pepper, garlic, Jiang Mo, dried pepper and chicken essence.

Wash the shrimp first and drain it with a colander. Shrimp can be basked in the sun for a while. Use as little water as possible. Put a little more oil in the pot, heat it to 70%, pour in the shrimps and fry until the shells become transparent, take out the shrimps and filter off the oil. Wash the pan, bring it to a boil, pour in a little shrimp oil, add garlic, Jiang Mo and dried chillies and stir-fry until fragrant. Pour in the shrimps that have been fried before, turn them for a while, sprinkle with salt and pepper and chicken essence, turn them over a few times, and immediately take them out of the pot. In case the shrimp is too old.