Starch is used.

Use scissors to remove the legs and whiskers of fresh prawns, cut the back of the shrimp to remove the black line, and then use the tip of the scissors to pick out the black matter in the head of the shrimp.

Rinse with water and drain. Pour in the cooking wine, light soy sauce, salt, sugar, pepper and Sichuan pepper powder and mix well with chopsticks.

Pour away the excess water in the plate, add three spoons of starch and mix well. You can control the amount yourself, and use chopsticks to stir the starch evenly.

Pour an appropriate amount of oil into the pot and heat it up. When the oil temperature comes up, fry the shrimps until crispy. Drain the oil and remove from the pot.