Materials:
Fresh shrimp 200g ginger 1 garlic 4 cloves chives 2 fresh red peppers 1 salt 1/4 tsp light soy sauce 1 tbsp cooking wine 1 tbsp sugar 2 tsp aged vinegar 1 tbsp chicken essence/kloc-0. Chop garlic and cut red pepper into rings. 2. Put 1.5 tablespoons of oil in the wok and heat it to 80%. 3. In the gap of oil burning, mix all seasonings in the bowl. 4. Pour fresh shrimps into the wok and stir-fry them quickly over medium heat. 5. After the shrimps turn red, continue to stir-fry for about 1 minute until the shrimp shells become crispy. 6. Add ginger and stir-fry. The time is very short, that is, within half a minute, so be sure to keep an eye on it.
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1 To cook fried shrimp in the hotel, you should fry the shrimp in the oil pan twice to make the skin crisp. We cook it at home. We can't fry it. Just use more oil to fry the shrimp as crisp as possible. The finished product is crispy and delicious, and even the shell can be eaten directly. If you want to fry the shrimp crisp, you must pay attention to controlling the fire. The fire should be bigger and turned more diligently, so that it is not easy to paste the pot. 2, I use this shrimp is very small, if it is very troublesome to pick the shrimp line to get the feet or something, so it is generally not processed again. If you are using a bigger shrimp, then use a toothpick to remove the shrimp line and cut off the whiskers. 3. After the ginger, onion and garlic are added, it will take some time to stir-fry the fragrance, so the shrimp can be put when it is fried to some crispness. When the ginger, onion and garlic are fried, the shrimp is almost fried. If you add ginger, onion and garlic too late, the shrimp will burn easily.
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This black line on the back of shrimp is the digestive tract of shrimp, also called shrimp line. Step 1: First, we hold the shrimp head with one hand and the shrimp body with the other. Step 2: Then break it down with force. Step 3: Then squeeze the shrimp head with the left hand slightly. Step 4: Finally, we are taking out the dirty things squeezed out of the shrimp head, so that the shrimp line inside the shrimp body will follow.
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