Ingredients: 12 shrimps and half green pepper.

Accessories: appropriate amount of oil, 3g of salt, half a head of garlic, appropriate amount of bread crumbs, appropriate amount of starch, 15ml of cooking wine, 1g of pepper, 3 slices of ginger, and half of a green onion.

How to stir-fry shrimps in typhoon shelter

1. Clean the shrimps, cut the back with scissors and remove the shrimp lines.

2. Add salt, cooking wine, pepper, ginger and green onion to the shrimp and marinate for 15 minutes.

3. Dice the green pepper and mince the garlic (don’t chop it too finely, it should have a grainy texture).

4. Put oil in the pot. When the oil temperature is 60-70% hot, pat the shrimps with a thin layer of starch, add the shrimps and fry until they change color and take them out.

5. Add the oil to 80% to 90% heat again, return the shrimp to the pot and fry again, remove and drain the oil and set aside (the shrimp will be crispier after frying twice)

6. Inside the pot Leave a little base oil, add minced garlic and stir-fry until fragrant.

7. Pour in the bread crumbs and fry until golden brown. Be careful not to burn the oil.

8. Pour in the fried shrimps, add salt to taste and serve.

9. Load the plate.