Main ingredients: shrimp, salt, pepper, cooking wine, starch. Specific production steps: 1. Process the prawns: clean the prawns first, then cut the shrimp whiskers and feet. After cutting the shrimp whiskers, remove the shrimp lines and count.

Then pick out the third grid from here. This is the shrimp line. Just take it out like this. Then open the back of the shrimp and make it larger. After the shrimp is open, peel it off and peel off the shell from the head.

Don't take it off, that's it. 2. Marinate the prawns: Put some salt, some pepper, some cooking wine in the prawns, mix them evenly and marinate them for a while, coat the prawns with starch, and add the prawn skin and meat.

Coat the top with starch, a thin layer is enough. 3. Fry the prawns: Pour oil into the pot. When frying the prawns, the oil temperature should be 70% hot. The oil temperature should be higher, and then add the prawns.

, fry until it changes color. 4. Re-fry the prawns: Then increase the oil temperature and re-fry the prawns for a few seconds. This will make the fried prawns crispier. Today’s dry-fried prawns are ready.

, this shrimp shell tastes very burnt, the shrimp meat is very tender, and it is very delicious when it pops into your mouth. Cooking tips: 1. When handling the shrimp, cut off the shrimp whiskers and feet first, because it is easy to fry.

Deep frying will affect the taste. 2. After marinating the prawns, coat them with a layer of starch, so that the fried prawns will be crispier. 3. Be sure to re-fry the prawns, so that the fried prawns will be crispier.