2, prepare ingredients: cut some onions, ginger slices, and processed shrimp in a large basin.
3. Add 1 tbsp salt and appropriate amount of cooking wine to remove fishy smell, stir evenly by hand and let stand for 20 minutes.
4, the pot is hot, do not pour oil, add 30g pepper and 3g fennel, stir-fry on a small fire, be sure to turn on a small fire, and stir-fry on a small fire will be more intense.
After 5.5 minutes, pour 10g white sesame seeds into the pot, and continue to stir-fry with low heat, so as to stir-fry the fragrance of sesame seeds.
6. Then pour in 15g salt, turn off the fire after it turns yellow.
7. Pour it all on the chopping board, cool it and crush it with a rolling pin. The more you crush it recently, the better. This is the salt and pepper we usually buy in the supermarket. When we cook at home, it is always safe to eat.
8. Then prepare side dishes: cut some Jiang Mo, minced garlic, millet spicy, chopped green pepper and chopped onion.
9. Pick out the onion and ginger in the pickled shrimp basin and throw them away, then pour the corn starch into the shrimp basin and stir it evenly with chopsticks, so that the surface of each shrimp is evenly covered with a layer of starch.
10. When the oil is hot, pour the oil into the pot and fry the shrimps one by one. When the shrimps are fried until they are qualitative, take them out and control the oil. When the oil temperature rises, pour the shrimps into the pot and fry them again. Shrimp will be crisper after frying. Take them out when the skins are golden.
1 1. Pour the fried shrimp into a large bowl and fry it. Very fragrant. Heat the pot, pour all the ingredients cut before into the pot and stir-fry until fragrant, then add the prawns fried before, stir-fry for a few times, add salt and pepper, and stir evenly to get out of the pot.