How to cook fried shrimp segments

1. Cut the green onion into thin strips, peel and cut the ginger into thin strips, and slice the garlic for later use

2. Shred the green onion and ginger , garlic slices, sesame oil, 1 tablespoon rice wine, salt, appropriate amount of white pepper (not too much), sugar, and water in a small bowl and mix well to make a bowl of juice and set aside

3. Remove the grass shrimps Shell, keep the tail shell, remove the intestine mud from the abdomen, and wash it

4. Put the processed shrimp into a container, add a little white pepper, a little salt, and about 2/3 tablespoons of rice wine Mix well and marinate for 10 minutes to infuse the flavor

5. Add mung bean starch and mix well

6. Make sure each shrimp is evenly coated with starch to avoid oil splashing during frying

p>

7. Heat the oil in the wok until it is 60% hot, about 170 degrees, and then put the shrimp segments into the hot oil one by one

8. Fry until the surface is golden and the skin is firm and firm. Then take it out

9. Continue to heat the oil. When the oil temperature rises, pour the fried shrimp segments into the hot oil at once and fry again for about 10 seconds

10. When the color of the shrimp segments deepens slightly, take them out immediately

11. Leave a little oil in the wok to heat up

12. Pour in and fry Good shrimp segments

13. Quickly cook the bowl of juice and stir-fry 2 times. It is best to complete this step within 2-3 seconds. Over time, the fried shrimp skin will become If it becomes soft and mushy, the dish will be considered a failure

14. Then quickly add 1 small spoonful of rice wine along the edge of the pot

15. Quickly stir the frying spoon to dissolve the vinegar The flavor evaporates, penetrates into the shrimp segments, and is taken out of the pot