Raw materials:

300g of frozen sea shrimp, 2 slices of ginger, 3 cloves of garlic, proper amount of dry starch and proper amount of edible oil.

Seasoning a:

1 tablespoon cooking wine, 1/2 tsp salt, a little pepper.

Seasoning b:

Cooking wine 1 teaspoon, salt and pepper 1 teaspoon.

Exercise:

1. Treatment of shrimp: firstly, cut off the hair and claws of shrimp with scissors, remove the shrimp thread, cut off the back (to the depth of 1/2), then rinse it, add seasoning A and marinate for a while. Dry the salted shrimp with kitchen paper and wrap it with a thin layer of dry starch for later use. Cut ginger and garlic into powder for later use;

2, oil pan, the amount of oil should be larger. After the oil is hot, put the shrimps in one by one, fry until the shrimps become discolored and float, then fry the shrimps again quickly with a big fire, force the oil out, and make the shrimps brittle. Drain and set aside;

3. Take out the pan, add 1 tbsp oil, heat it, saute Jiang Mo and minced garlic, mix in the fried shrimps and stir well;

4. Spray cooking wine before cooking, and finally sprinkle with salt and pepper and mix well.

Supplement:

1. Frozen shrimps will be naturally thawed in the cold layer of the refrigerator in advance, and the nutrition and taste will be best preserved.

2, fried shrimp, the oil temperature must be high, do not fry for too long. After all the shrimps are fried, the shrimps must be fried quickly, so that the fried shrimps are the key to crispy outside and tender inside.