Generally, pour oil into the pot (it is better to cover the shrimps), when it is about 70% hot, add the shrimps, fry them until they turn red, and then fish them out. It usually takes about five minutes, not too long.

Spicy shrimp is a typical Sichuan dish. The essence of spicy shrimp lies in its meat quality and the blending of a variety of special spices during frying, which makes people have endless aftertaste. The basic characteristics of this dish are that the sauce is rich in flavor, fresh and slightly spicy, and the shrimp meat is tender and delicious. Therefore, when frying, you must pay more attention to the control of the heat and fry quickly, otherwise the shrimp will become weak.