Raw materials for special tools: shrimp, salt and pepper, minced garlic, ginger and pepper, dried monosodium glutamate, rice wine, salt and pepper method 1, shrimp washed first, and dried with a colander. 2. Shrimp can be dried in the sun for a while. The lower the moisture, the better. 3, sit a little more oil in the pot, burn 70% heat, pour in the shrimp and explode it first, until the shrimp shell becomes completely transparent, take out the shrimp and filter out the oil. 4. Wash the cauldron, boil it dry, pour a small amount of previous shrimp oil, and pour minced garlic, ginger foam and Chili into the dry frying pan. 5. Pour in the shrimps that have been fried before, roll for a while, sprinkle with salt and pepper and monosodium glutamate, roll for two more times, and immediately start the pot.

In case the fresh shrimp is too old. Food: shrimp 1 kg crude salt 1 kg pepper, 7 slices of ginger. First, you need to clean the shrimp whiskers, the bevel angle of the shrimp brain and the shrimp line. The finished shrimp should be soaked in water until it is used. Then drain the water, turn on the slow fire, put the pepper in the crude salt and stir-fry. The pepper has a fishy smell. If there is no pepper, put it in. Then put ginger slices on the surface of the salt, evenly spread the shrimp on the surface of the ginger slices, then put the remaining coarse salt in, cover the shrimp, and cover the lid tightly to stew 15min.

/kloc-Turn off the fire after 0/5 minutes, and the hot shrimp will be done. Pour cooking wine, salt and pepper into the shrimp bowl, marinate it to remove the fishy smell, and rub some shredded carrots and potatoes for later use. 2. Put flour, glutinous rice flour, chopped green onion, eggs, spiced powder, pepper powder and salt in a bowl, add water and stir until the noodles are mushy ... 3. Spread shredded carrots and potatoes in a flour spoon, cover it with batter, put the marinated shrimp on the batter and fry it in an oil pan 1 min.

After the shrimp is cleaned, it must be drained before cooking, and then the water on the surface of the shrimp is wiped dry with a kitchen paper towel or a clean cloth. Otherwise, the water will make the salt melt, so that the finished product will be too salty. After the shrimp is put into the pot, it can be cooked in a few minutes. Don't stay in the pot for too long, otherwise the water in the shrimp will evaporate, and the shrimp meat will taste too dry, and the shrimp shell will stick to the shrimp meat and it will be difficult to peel it. Don't throw away the used coarse salt, pick up the chopped green onion and pepper on the surface, keep them in a sealed way after cooling, and reuse them next time when cooking salted dishes.