There are many types of shrimp, one of which is the mole cricket shrimp. Mole cricket shrimps are relatively rare. How do you usually eat mole cricket shrimps?

Spicy mole cricket shrimp: Wash the shrimp, mince the onion and garlic, cut the pepper and onion into thick strips, slice the ginger, and cut the cucumber into strips. Add some oil to the pan, pour the spices into the pan and fry. Add the onion, ginger and garlic to the oil pan and sauté until fragrant. Then add the onion and pepper and stir-fry. Add two tablespoons of Laoganma black bean oil and chili and stir-fry until fragrant. Pour the mole cricket shrimps into the pot and stir-fry over high heat. When the shrimp shells change color, add cooking wine, light soy sauce, and oyster sauce and stir-fry. Then add salt and sugar to taste. Pour in beer to cover the mole cricket shrimps and cook over high heat for two minutes. Finally, add cucumber strips, wait until the soup dries up, remove from the pot, sprinkle with coriander and serve.

Stir-fried mole cricket shrimps: Wash and drain the mole cricket shrimps, remove the heads and shrimp lines, remove the heads and shrimp lines, marinate with a small amount of salt for five minutes, add a small amount of cooking wine if you are afraid of the fishy smell, and then put Mix dry starch thoroughly, just a thin layer is enough, fry in oil until golden and crispy, take out. Pour out the frying oil and leave a little base oil. No need to brush the pot. Saute the peppercorns over low heat until fragrant. Add the onion, ginger, garlic and pepper into sections and sauté until fragrant. Add the fried mole crickets, add light soy sauce, salt and pepper, and stir-fry for a while. Then it is done.