Step 2: Remove the shrimp threads. From the joint of the head and body of the shrimp, count down to the 3rd joint and use a toothpick to go through the shrimp body to pick out a black line, which is the shrimp thread, and then just tug it out with your hands.
Step 3: Remove the head of the shrimp, then peel the skin off. (The last section at the tail doesn't need to be peeled.)
Step 4: Make a flat cut in the belly of the shrimp, then gently pat it flat with a knife.
Step 5: Put all the packed shrimp into a large bowl, then add ? tablespoon of salt, 1 tablespoon of cooking wine, and a pinch of black pepper and marinate for 15 minutes.
Step 6: Place the marinated shrimp in the cornstarch and coat the shrimp evenly with a layer of dry cornstarch.
Step 7: Add the cornstarch-coated shrimp to the beaten egg mixture, coating them evenly with the egg mixture.
Step 8: Add the shrimp to the breadcrumbs and coat evenly with breadcrumbs, pressing gently with your hands to make the breadcrumbs stick more firmly.
Step 9: Stick all the shrimp into the breadcrumbs in turn, as shown.
The tenth step: pour the appropriate amount of oil in the pot, the oil temperature of five or six percent hot, the shrimp into the pot, low-fire frying until the shrimp meat is mature. Then control the oil and fish out.
Step 11: Increase the oil temperature a bit, and then put the shrimp into the pot to fry for 10 seconds. (Re-frying this step can make the shrimp more crispy)