1. Put the pan on a small fire, add salt and stir-fry until fragrant, and add monosodium glutamate and pepper to make a salt and pepper dish.

2. Wash metapenaeus ensis, marinate with a little salt and cooking wine for a while, add dry fine starch and wrap it evenly for later use.

3. Put the pan on a strong fire, burn the refined oil to 80% oil temperature, and put it into metapenaeus ensis to fry until the color is golden. When the outside is crisp and the inside is tender, take it out and put it in a plate, and sprinkle with salt and pepper.

Meiji metapenaeus ensis

Materials:

Metapenaeus ensis 500g, 3/2 tbsp of fresh soy sauce, soup 1 tbsp, shredded onion and coriander, a little sugar, Shaoxing wine and sesame oil.

Practice:

1, cut off the whiskers, claws, etc. of the shrimp, remove the intestines of the shrimp, cut a knife along the belly of the shrimp (the back cannot be cut), add salt and mix well.

2. Mix fresh soy sauce, soup, monosodium glutamate, sugar and sesame oil into juice for later use.

3. Heat the pan, add oil, and boil it to 60%. Put the shrimp in the oil pan and soak it in oil until it is 80% mature. Pour it and drain it. Immediately put the shrimp back into the pot, add Shao wine, pour in the juice and stir-fry until the shrimp is cooked and has a dry flavor. Remove from the pot and serve on the plate, and surround the coriander.