1, headless shrimp method 1: (1) 10 headless shrimp, 20ml oil, a little salt, 3g white pepper, 5g pepper, red oil 13g, 40g vinegar, 5g soy sauce, 5g ginger, 5g garlic, 8g dried pepper and cornmeal. (2) Put the headless shrimp into a bowl, add white pepper, salt 1g, 5g of corn flour and 20g of oil, knead repeatedly until it is gelatinous, cover it with plastic wrap, and put it in the refrigerator 10 minute. (3) Pour 5g of sugar, 5g of vinegar and 5g of salt, 5g of corn flour, 3ml of soy sauce and red oil into a bowl. (4) mix them to make Bao Gong juice. (5) After the oil pan is heated, turn to low heat, pour in the pepper granules and stir-fry them to give a fragrance, and then take out the pepper. (6) Pour ginger, garlic and dried chili into pepper oil, stir-fry to give fragrance, and take out. (7) Pour in shrimps and stir-fry slowly over medium heat. (8) After the shrimps slowly change color to a ball shape, pour in the fried dried pepper segments, ginger slices and minced garlic, pour in the prepared sauce and stir-fry until it becomes thick, and then pour in the cooked peanuts and stir-fry.

2. Method 2 of headless shrimp: (1) headless shrimp, eggs, corn starch and bread crumbs. Thaw the shrimps and wash them. (2) Peel the shrimp shell, keep the last section of the shrimp tail intact, and cut the back to remove the shrimp line. (3) Take a pat with a knife when frying to prevent curling. (4) Season with salt and pepper. (5) pat dry the starch first, then fill the egg liquid, and finally touch the bread crumbs, that is, go through three levels. (7) Pay attention to pat the crumbs evenly. (8) When the oil temperature is 40% hot, it can be fried in a pot and fried in medium heat until golden brown.

3. Method 3 of headless shrimp: (1) shrimp 400g, tomato 1, onion, ginger, garlic, salt, sugar and pepper in moderation, soy sauce, oil consumption and cooking wine in moderation. (2) Wash the shrimp, cut off the whiskers and remove the shrimp line. Cut ginger and marinate with Jiang Mo cooking wine 10 minute to remove the fishy smell. (3) Wash tomatoes, onions, ginger and garlic for later use. (4) Cut the onion into chopped green onion, slice the garlic and ginger, and cut the tomato into small pieces. (5) Pour the right amount of oil into the wok, and pour the tomatoes into the wok and stir fry. (6) Stir-fry tomatoes to paste, pour in a little delicious food, stir-fry them into tomato sauce and take them out for later use. (7) Pour an appropriate amount of oil into the pot. When the oil is hot, add onion, ginger and garlic and saute until fragrant. Then add shrimp and a little cooking wine and stir-fry until it becomes discolored. (8) Stir-fry the shrimp until it changes color. Pour in tomato sauce and a spoonful of water and continue to stir fry. Add salt, pepper and a little sugar respectively. Add a little soy sauce and a spoonful of oyster sauce 2 minutes before taking out. (9) Collect the juice slightly over medium heat, and then take it out and put it on a plate.