500 grams of fresh shrimp, half of each green and red bell pepper, half a head of garlic, 1 teaspoon (5 grams) of salt, 1 tablespoon (15 ml) of cooking wine, 2 tablespoons (30 grams) of dry starch

Practice

1) Trim the whiskers from the shrimp, rinse the shrimp with water twice and then drain it. Remove the stems and seeds of green and red bell peppers and chop them into pieces.

2) Put the shrimp into the dish, drizzle with cooking wine and stir well, sprinkle dry starch and stir well, so that the starch can be evenly wrapped in shrimp.

3) Peel and mince the garlic. Pour oil into the pot, heat to 40% heat, add the garlic, change to low heat, slowly fry to golden brown and then fish out.

4) Heat the oil in a wok over high heat until it reaches 70%, then fry the shrimp one by one until the shrimp turn reddish-orange in color, about 2 minutes, then drain well. Pour out the oil from the pan without using it.

5) Add the shrimp to the pan and heat through, sprinkle in the salt and pepper, pour in the fried garlic and crushed green and red bell peppers, and stir-fry for a few minutes to remove from the pan.

6) Serve while hot for the best flavor and texture.