It is recommended to blanch, because the frozen shrimp is directly fried, and the innermost meat is not easy to cook. The method is to thaw first and then fry.

Fried shrimp practice:

Thaw and clean the bought frozen shrimp in clear water, then remove the shrimp line with a toothpick and clean it for later use. Add appropriate amount of salt, black pepper, onion and ginger cooking wine, starch and egg white to the shrimps and marinate for 15 minutes.

Prepare seasoning: garlic is diced, ginger is sliced, and pepper is cut into sections. Stir-fry Zanthoxylum bungeanum, then stir-fry Zanthoxylum bungeanum, ginger and garlic. Add Pixian bean paste and continue to stir-fry the red oil on low heat. Change the fire, pour in the marinated shrimps, stir-fry until the shrimps turn white, and then take out the pan and plate.

Blanching is to put the preliminarily processed raw materials into a boiling water pot and heat them to half-cooked or full-cooked, and then take them out for further cooking or seasoning. It is an indispensable working procedure in cooking, especially cold salad. It plays a key role in the color, aroma and taste of dishes, especially the color. Blanching water has a wide range of applications, and most of the fishy vegetables and meat raw materials need to be blanched. Scalding water, also known as water, flying water and drowning. Northeast China is called "Jin", Henan is called "Shaanxi" and Sichuan is called "Long".