(1) Wash prawns, remove whiskers, and cut back to remove sand grains.

(2) Put salad oil in the pot. When it is 60% to 70% hot, add prawns and fry for about 1 min. Take it out when it is tender and tender.

(3) Add salad oil to another pot and heat it to 40%. Add garlic, stir-fry, add spicy oil and pickled pepper, stir-fry for a few seconds, add fried shrimp, add salt, monosodium glutamate, sugar, chicken powder, peanuts and sesame seeds to taste, stir-fry evenly, serve out and sprinkle with chives.

Production key:

(1) Making chilli shrimp is the key. Shrimp must be fresh. You can use live prawns or fresh prawns, or you can choose chilled prawns. If you choose bright ice shrimp, you should use the one with thin skin (thick black skin), less shrimp brain and full meat, because the thick skin will not fry crisp, the head with shrimp brain is easy to fry, and it consumes a lot of oil, but the meat is not full.

(2) When choosing shrimps with distinct ice, improper thawing will also affect the quality of dishes. Don't let the shrimp thaw naturally when exposed to the air, or the head will turn black. The correct way is to soak the shrimp in water and rinse it with small flow of running water until it melts.

(3) Pickled peppers should be thick and bright in color, preferably bullet pickled peppers, to ensure the mellow and spicy dishes.

(4) When frying prawns, control the oil temperature and quantity. The amount of oil should be controlled at 4-5 times that of shrimp, and the oil temperature should be 60% to 70% hot and slightly smoky. Because the oil temperature is too high, it is easy to fry the shrimp, while the shrimp skin is not brittle when it is too low. Fry the shrimp until it floats, take it out, and don't fry it for too long.

(5) When cooking spicy oil, don't use too many fragrant spices (such as Amomum tsaoko and nutmeg) to highlight the citronella and cumin flavor.