1, "cleaning", is to buy raw materials peeled into shrimp, and remove the back of the black sand intestines, and then add salt with a gentle hand pinch a few minutes, and then rinse with water repeatedly.

2, "sizing" is a key step, directly affecting the shrimp "shape". "Sizing" before the dry cleaning cloth must be used to absorb the water on the shrimp, so that the pulp firmly adsorbed in the shrimp. Then add salt, monosodium glutamate, cooking wine, egg white, dry starch on the shrimp, fully mixed and placed in the refrigerator "hair" on two hours.

3, the next is "slip fried". Frying pan is hot with oil slippery pan and pour 500 grams of oil, open high heat until 40% of the heat into the shrimp quickly scattered, see the shrimp color white, meat break can be out of the pan. The pot to stay in the bottom of the oil, into the onion knots, ginger slices stirred out of the flavor, pour into the shrimp, cooking wine, salt, sugar, monosodium glutamate, water starch and turn a few times can be out of the pot pots and pots.

4, so fried shrimp, light color, tender and smooth, "popping eyes fall".